| 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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