Braised dried oysters and pork #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Dried oysters | |
| 4 | Dried black mushroorns | |
| ¼ | pounds | Lean pork |
| 1 | cup | Bamboo shoots |
| 1 | Clove garlic | |
| 2 | tablespoons | Oil |
| 2 | cups | Stock |
| 2 | teaspoons | Cornstarch |
| 3 | tablespoons | Water |
| 1 | teaspoon | Soy sauce |
| Salt and pepper | ||
Directions
1. Separately soak dried oysters and dried mushrooms.
2. Cut pork in ¼-inch slices. Slice bamboo shoots, soaked oysters and mushrooms. Crush garlic.
3. Heat oil. Add garlic. Stir-fry to brown; then discard. Add pork; stir-fry until it loses its pinkness.
4. Add sliced vegetables and oysters. Stir-fry 2 minutes more.
5. Add stock and bring to a boil; then simmer, covered, about 1 hour.
6. Blend cornstarch and cold water to a paste; then stir in to thicken.
Transfer to a serving dish. Sprinkle with soy sauce; season lightly with salt and pepper, and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .