1. Cut pork in 1-1/2 inch cubes. Heat oil in a heavy pan and brown pork
quickly.
2. Bring water to a boil in another pan. Slice and crush ginger root.
Add to pork along with soy sauce. Simmer, covered, 1 hour. Skim off and
reserve a ladleful of fat.
3. Add sugar and sherry to pan and simmer, covered, 30 minutes more.
4. Wash spinach and remove tough stems. Heat reserved fat. Add spinach
and stir-fry until softened but still fresh and green.
5. Line a serving dish with spinach, top with pork cubes, pour gravy
over, and serve.
VARIATIONS: For the spinach, substitute Chinese lettuce or Chinese
cabbage, cut in 2-inch sections.
Leave the pork whole. Brown and pour off excess fat. Add to pan 1 cup
water, 1-1/2 tablespoons brown sugar and 4 tablespoons soy sauce. Heat,
then simmer, covered, until pork is tender (about 1-1/2 hours). Slice and
serve over stir-fried spinach.
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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