| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 3 |
|
Dried black mushrooms |
| 2 |
|
Sticks dried bean curd |
| 1/4 |
lb |
Lean pork |
| 1/4 |
lb |
Smoked ham |
| 1/2 |
c |
Bamboo shoots |
| 1/4 |
lb |
Shrimp |
| 2 |
ts |
Sugar |
| 1 |
tb |
Hoisin sauce |
| 2 |
tb |
Soy sauce |
| 1/2 |
c |
Stock |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Canned ginkgo nuts |
| 1/4 |
c |
Raw peanuts |
INSTRUCTIONS
1. Separately soak dried mushrooms and bean curd sticks.
2. Dice pork, ham, bamboo shoots, soaked mushrooms and bean curd. Shell
and devein shrimp; dice if large.
3. Combine sugar, hoisin sauce, soy sauce and stock.
4. Heat oil. Add salt, then pork, and stir-fry until it loses its
pinkness. Add shrimp; stir-fry 1/2 minute more.
5. Add ginkgo nuts, peanuts, ham, bamboo shoots, mushrooms and bean
curd. Stir-fry 1 to 2 minutes more.
6. Stir in stock mixture and heat quickly. Cook, covered, 3 to 4 minutes
over medium heat, stirring several times. 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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