Stir-fried beche-de-mer w/pork, bamboo

Yield: 6 Servings

Measure Ingredient
8 \N Beche-de-mer (sea slugs)
½ pounds Lean pork
1 cup Bamboo shoots
1 slice Fresh ginger root
1 \N Scallion stalk
½ cup Sherry
4 tablespoons Soy sauce
1 cup Water (up to)
3 tablespoons Oil
¼ teaspoon Sugar

1. Soak beche-de-mer; then boil until soft (see "Soaking Information").

2. Separately shred pork, bamboo shoots and beche-de-mer. Mince ginger root. Cut scallion stalk in ½-inch sections.

3. Combine sherry, soy sauce and water.

4. Heat oil. Add pork and stir-fry until it loses its pinkness. Add shredded beche-de-mer; stir-fry 2 to 3 minutes more.

5. Add bamboo shoots and stir-fry ½ minute. Stir in sherry-soy mixture and heat quickly. Cook, covered, 3 minutes over medium heat.

6. Stir in sugar, minced ginger and scallion. Stir-fry ½ minute more.

Serve at once.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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