| 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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