| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 3 |
|
Bean curd cakes |
| 5 |
|
Dried black mushrooms |
| 1/2 |
lb |
Lean pork |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Sherry |
| 1/2 |
c |
Bamboo shoots |
| 2 |
|
Green peppers |
| 2 |
|
Red chili peppers |
| 1 |
|
Clove garlic (up to) |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Stock |
| 1/4 |
ts |
Sugar |
INSTRUCTIONS
1. Press bean curd (see "HOW-TO SECTION"). Soak dried mushrooms.
2. Shred pork. Combine cornstarch, soy sauce and sherry; then add to
pork and toss to coat. Let stand 15 to 20 minutes, turning occasionally.
3. Shred bamboo shoots, green peppers, red chili peppers, soaked
mushrooms and pressed bean curd. Crush garlic.
4. Heat oil. Add salt, then garlic, and brown lightly. Add pork and
stir-fry until it loses its pinkness (about 1 to 2 minutes).
5. Add bamboo shoots, green and chili peppers and mushrooms. Stir-fry to
coat with oil (about 1/2 minute).
6. Stir in stock and heat quickly; then cook, covered, over medium heat
until nearly done (about 2 to 3 minutes).
7. Add sugar and bean curd. Stir-fry to heat through and blend flavors
(about 1 minute more). 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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