Name: Braised Pork W/chestnut,mushrooms,gingko
Ingredients: 1 c Dried black mushrooms; 1 c Chestnut meats; 1 c Gingko nuts; 2 lb Pork; 1 c Water chestnuts; 2 tb Oil; 1 ts Salt; 1 tb Soy sauce; 3 c Stock

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Meat	6	Servings

INGREDIENTS

1	c	Dried black mushrooms
1	c	Chestnut meats
1	c	Gingko nuts
2	lb	Pork
1	c	Water chestnuts
2	tb	Oil
1	ts	Salt
1	tb	Soy sauce
3	c	Stock

INSTRUCTIONS

1. Soak dried mushrooms. Shell and blanch chestnuts and ginkgo nuts (see
"HOW-TO SECTION").
2. Cut pork in 1-inch cubes. Cut water chestnuts in half.
3. Heat oil in a heavy pan. Add salt, then pork and brown lightly on all
sides.
4. Add soy sauce, turning meat constantly until soy evaporates (about 1
minute).
5. Add stock and heat; then mushrooms, ginkgo nuts, chestnuts and water
chestnuts. Bring to a boil, then simmer, covered, until pork is tender
(about
1-1/2    hours).
VARIATION: In step 3, add after salt, 1 garlic clove, crushed, and brown
lightly.
In step 4, add (mixed with the soy sauce) 1 slice fresh ginger root,
shredded; 1 tablespoon sherry and 1 teaspoon sugar. In step 5, add with
mushrooms and nuts 1/4 pound dried bean curd sticks, broken in 2-inch
lengths (soaked); 1 cup bamboo shoots, sliced diagonally; and 10 Chinese
red dates.
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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