| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Sauce |
4 |
Servings |
INGREDIENTS
| 4 |
|
Dried black mushrooms |
| 6 |
|
Dried lily buds |
| 1/2 |
c |
Lean pork |
| 1/2 |
c |
Bamboo shoots |
| 2 |
c |
Chinese lettuce |
| 2 |
sl |
Fresh ginger root |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
Oil |
| 1 1/2 |
c |
Water |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water |
INSTRUCTIONS
1. Separately soak dried mushrooms and lily buds.
2. Cut pork, bamboo shoots, Chinese lettuce and soaked mushrooms in
strips. Shred ginger root.
3. Cut soaked lily buds in two; then combine with soy sauce, sherry, salt
and sugar.
4. Heat oil. Add shredded ginger and stir-fry a few times. Add pork;
stir-fry until it loses its pinkness (2 to 3 minutes).
5. Add julienned vegetables; stir-fry 1 minute more. Add water and heat
quickly. Then cook, covered, 2 minutes over medium heat.
6. Meanwhile blend cornstarch and remaining cold water to a paste. First
stir in lily bud mixture and heat through; then stir in cornstarch paste to
thicken. Pour sauce over deep-fried fish and serve.
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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