| 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 | Fresh ginger root | |
| 1 | Scallion stalk | |
| 1/2 | c | Sherry |
| 4 | T | Soy sauce |
| 1 | c | Water |
| 2 | up to | |
| 3 | T | Oil |
| 1/4 | t | Sugar |
INSTRUCTIONS
Soak beche-de-mer; then boil until soft (see "Soaking Information"). Separately shred pork, bamboo shoots and beche-de-mer. Mince ginger root. Cut scallion stalk in 1/2-inch sections. Combine sherry, soy sauce and water. Heat oil. Add pork and stir-fry until it loses its pinkness. Add shredded beche-de-mer; stir-fry 2 to 3 minutes more. Add bamboo shoots and stir-fry 1/2 minute. Stir in sherry-soy mixture and heat quickly. Cook, covered, 3 minutes over medium heat. 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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Nutrition (calculated from recipe ingredients)
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Calories: 163
Calories From Fat: 79
Total Fat: 8.8g
Cholesterol: 24.9mg
Sodium: 1105.4mg
Potassium: 320.7mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: <1g
Protein: 11.8g