| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork |
| 1 |
c |
Water |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
lb |
Fresh mushrooms |
INSTRUCTIONS
1. Cut pork in 2-inch cubes and place with water in a heavy pan. Bring
to a boil, then simmer, covered, 30 minutes. Drain, reserving liquid.
2. Add soy sauce to pork in pan. Cook over low heat, turning meat
frequently until soy sauce is absorbed. Stir in sherry, sugar aod salt.
3. Return reserved liquid and reheat; then simmer, covered, 20 minutes,
turning meat once or twice.
4. Stem fresh mushrooms; arrange caps under pork cubes and simmer,
covered, 20 minutes more.
VARIATIONS: For the fresh mushrooms, substitute 6 to 8 dried black
mushrooms (soaked); or 1/2 pound round cabbage, cut in wedges.
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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