| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
3 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean pork |
| 1 |
|
Scallion stalk |
| 1 |
sl |
Fresh ginger root |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1/2 |
c |
Glutinous rice flour |
INSTRUCTIONS
1. Cut pork in 1/2-inch slices, then in strips.
2. Mince scallion and ginger root; combine in a heatproof bowl with soy
sauce and sherry.
3. Add pork strips and toss gently. Let stand 15 minutes, turning meat
occasionally.
4. Sprinkle pork with glutinous rice flour, then toss gently again.
5. Steam on a rack 1-1/2 hours over low heat, turning pork strips at
20-minute intervals. (See HOW-TO SECTION).
NOTE: If the pork becomes dry during steaming, mix a few drops of soy
sauce, sherry and water, and sprinkle over meat.
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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