| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
3 |
Servings |
INGREDIENTS
| 1 |
lb |
Five-flower pork |
| 1 |
tb |
Sugar |
| 1 |
tb |
Sherry |
| 1/2 |
lb |
Carrots |
| 2 |
tb |
Oil |
| 2 |
tb |
Stock |
INSTRUCTIONS
1. Place pork in a heatproof bowl. Mix sugar and sherry and pour over.
2. Steam on a rack 30 minutes (see HOW-TO SECTION). Let meat cool, then
slice thin.
3. Meanwhile scrape or peel carrots, then slice diagonally about
3/8-inch thick.
4. Heat oil. Add sliced pork and carrots and stir-fry about 3 minutes.
5. Stir in and quickly heat stock. Cook, covered, over medium heat,
until carrots are done (about 3 minutes more).
VARIATION: For the carrots, substitute celery stalks.
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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