| 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 |
tb |
Sherry |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Separately soak lily buds and dried mushrooms.
2. Shred pork. Slice soaked mushrooms thin. Combine sherry, sugar and
salt.
3. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2
minutes). Then stir in sherry-sugar mixture.
4. 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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