| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chinese white turnips |
| 1 |
|
Scallion stalk |
| 2 |
tb |
Pork gravy |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 2 |
tb |
Oil |
| 1/2 |
c |
Stock |
| 1 |
ds |
Pepper |
INSTRUCTIONS
1. Peel turnips; cut in 1/2-inch cubes.
2. Mince scallion; then combine with pork gravy, soy sauce and sugar.
3. Heat oil. Add turnips and stir-fry 2 minutes.
4. Add stock and heat quickly. Then cook, covered, 5 minutes over medium
heat.
5. Add scallion-gravy mixture and simmer 5 minutes more. Sprinkle with
pepper and serve.
NOTE: The sauce from any red-cooked pork or beef dish can be used for the
gravy.
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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