| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 3 | Servings |
INGREDIENTS
| 5 | Dried black mushrooms | |
| 1/2 | lb | Lean pork |
| 1/4 | lb | Smoked ham |
| 2 | Bean curd cakes | |
| 4 | Fresh ginger root | |
| 1 | Scallion stalk | |
| 3 | Peanut oil, more or less | |
| 1 | T | Sherry |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
| 2 | t | Cornstarch |
| 2 | T | Water |
INSTRUCTIONS
Soak dried mushrooms. Slice pork and ham about 1/4-inch thick. Slice bean curd 1/2-inch thick. Mince ginger root and scallion. Cut soaked mushrooms in half. Rub a heatproof bowl with peanut oil. Arrange mushrooms, ham, bean curd and pork in alternating layers, with pork on top. Sprinkle with sherry, salt, pepper, minced ginger and scallion. Steam on a rack until done (about 45 minutes). See HOW-TO SECTION. Drain off gravy into a saucepan without disturbing steamed ingredients. Add water to gravy to make 1 cupful and bring slowly to a boil. Meanwhile blend cornstarch and cold water to a paste. Then stir into heated gravy to thicken. Invert contents of steaming bowl onto a serving platter without disturbing arrangement of layers. Pour sauce over 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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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 36
Total Fat: 4g
Cholesterol: 68mg
Sodium: 885.9mg
Potassium: 427.7mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: 23.4g