Yield: 6 Servings
Measure | Ingredient |
---|---|
2 pounds | Pork |
3 tablespoons | Red bean cheese (see recipe) |
1 \N | Or |
2 \N | Cloves garlic |
2 tablespoons | Sherry |
2 teaspoons | Sugar |
2 teaspoons | Soy sauce |
2½ tablespoon | Oil |
1 teaspoon | Salt |
3 cups | Stock |
1. Cut pork in 1-inch cubes. Mash red bean cheese. Crush garlic cloves.
Combine sherry, sugar and soy sauce.
2. Heat oil in a heavy pan. Add salt and crushed garlic. Stir-fry a few times. Add pork and brown quickly on all sides.
3. Stir in sherry-sugar mixture until it evaporates (about 1 minute).
Then stir in mashed red cheese. 4. Add stock and bring to a boil. Then simmer, covercd, until tender (about 1-½ hours).
VARIATION: During the last 15 minutes of cooking, add 1 to 2 cups Chinese turnips, peeled and cut in 1-inch cubes.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .