| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 2 | lb | Pork |
| Water to cover | ||
| 1 | Onion | |
| 1 | Scallion stalk | |
| 2 | Cloves garlic | |
| 2 1/2 | c | Water |
| 2 | tb | Oil |
| 2 | tb | Soy sauce |
| 1 | tb | Shrimp paste |
| 1 | tb | Sugar |
INSTRUCTIONS
1. Place pork in a pan with water. Bring to a boil, then simmer, covered, 10 minutes. Drain, discarding liquid. Cut pork in 1-inch cubes. 2. Slice onion. Cut scallion stalk in 2-inch sections. Crush garlic. Meanwhile bring remaining water to a boil. 3. Heat oil in a large heavy pan. Add onion, scallion and garlic and stir-fry to brown lightly. Add cubed pork and brown lightly. 4. Stir in soy sauce and shrimp paste to blend (about 1 minute). Then add boiling water and sugar. Simmer, covered, until meat is tender (about 40 minutes). From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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