| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | c | Lily buds |
| 4 | Or | |
| 5 | Dried black mushrooms | |
| 1/2 | lb | Lean pork |
| 1 | T | Sherry |
| 2 | t | Sugar |
| 1/2 | t | Salt |
| 2 | T | Oil |
INSTRUCTIONS
Separately soak lily buds and dried mushrooms. Shred pork. Slice soaked mushrooms thin. Combine sherry, sugar and salt. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes). Then stir in sherry-sugar mixture. Add soaked mushrooms and lily buds and stir-fry 1 minute; then cook, covered, 2 minutes more over medium heat. 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: 242
Calories From Fat: 112
Total Fat: 12.5g
Cholesterol: 37.4mg
Sodium: 562.3mg
Potassium: 222.8mg
Carbohydrates: 16.1g
Fiber: 0g
Sugar: 2.1g
Protein: 14.7g