| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
3 |
Servings |
INGREDIENTS
| 5 |
lg |
Dried black mushrooms |
| 1/2 |
lb |
Lean pork |
| 1/4 |
lb |
Smoked ham |
| 2 |
|
Bean curd cakes |
| 4 |
sl |
Fresh ginger root |
| 1 |
|
Scallion stalk |
| 3 |
dr |
Peanut oil; more or less |
| 1 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
1. Soak dried mushrooms.
2. 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.
3. 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.
4. Steam on a rack until done (about 45 minutes). See HOW-TO SECTION.
5. Drain off gravy into a saucepan without disturbing steamed
ingredients. Add water to gravy to make 1 cupful and bring slowly to a
boil.
6. Meanwhile blend cornstarch and cold water to a paste. Then stir into
heated gravy to thicken.
7. 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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