| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 8 | Beche-de-mer (sea slugs) | |
| 1/2 | lb | Lean pork |
| 1 | c | Bamboo shoots |
| 1 | sl | Fresh ginger root |
| 1 | Scallion stalk | |
| 1/2 | c | Sherry |
| 4 | tb | Soy sauce |
| 1 | c | Water (up to) |
| 3 | tb | Oil |
| 1/4 | ts | Sugar |
INSTRUCTIONS
1. Soak beche-de-mer; then boil until soft (see "Soaking Information"). 2. Separately shred pork, bamboo shoots and beche-de-mer. Mince ginger root. Cut scallion stalk in 1/2-inch sections. 3. Combine sherry, soy sauce and water. 4. Heat oil. Add pork and stir-fry until it loses its pinkness. Add shredded beche-de-mer; stir-fry 2 to 3 minutes more. 5. Add bamboo shoots and stir-fry 1/2 minute. Stir in sherry-soy mixture and heat quickly. Cook, covered, 3 minutes over medium heat. 6. Stir in sugar, minced ginger and scallion. Stir-fry 1/2 minute more. Serve at once. 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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