Braised pork w/chestnut,mushrooms,gingko
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried black mushrooms |
| 1 | cup | Chestnut meats |
| 1 | cup | Gingko nuts |
| 2 | pounds | Pork |
| 1 | cup | Water chestnuts |
| 2 | tablespoons | Oil |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Soy sauce |
| 3 | cups | Stock |
Directions
1. Soak dried mushrooms. Shell and blanch chestnuts and ginkgo nuts (see "HOW-TO SECTION").
2. Cut pork in 1-inch cubes. Cut water chestnuts in half.
3. Heat oil in a heavy pan. Add salt, then pork and brown lightly on all sides.
4. Add soy sauce, turning meat constantly until soy evaporates (about 1 minute).
5. Add stock and heat; then mushrooms, ginkgo nuts, chestnuts and water chestnuts. Bring to a boil, then simmer, covered, until pork is tender (about
1-½ hours).
VARIATION: In step 3, add after salt, 1 garlic clove, crushed, and brown lightly.
In step 4, add (mixed with the soy sauce) 1 slice fresh ginger root, shredded; 1 tablespoon sherry and 1 teaspoon sugar. In step 5, add with mushrooms and nuts ¼ pound dried bean curd sticks, broken in 2-inch lengths (soaked); 1 cup bamboo shoots, sliced diagonally; and 10 Chinese red dates.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .