| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean pork |
| 1 | lb | Fresh lotus root |
| 2 | tb | Sherry |
| 1 | tb | Soy sauce |
| 1/2 | ts | Salt |
| 2 | tb | Oil |
| 1/2 | c | Stock |
INSTRUCTIONS
1. Slice pork thin against the grain. Peel lotus root and slice thin. Combine sherry, soy sauce and salt. 2. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes). 3. Add lotus root and stir-fry 2 minutes more. Then stir in sherry-soy mixture to blend. 4. Stir in stock and heat quickly, then cook, covered, over medium heat until lotus root is done (about 5 minutes). 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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