Stir-fried beche-de-mer w/pork, bamboo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Beche-de-mer (sea slugs) | |
| ½ | pounds | Lean pork |
| 1 | cup | Bamboo shoots |
| 1 | slice | Fresh ginger root |
| 1 | Scallion stalk | |
| ½ | cup | Sherry |
| 4 | tablespoons | Soy sauce |
| 1 | cup | Water (up to) |
| 3 | tablespoons | Oil |
| ¼ | teaspoon | Sugar |
Directions
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, .