Stir-fried pork and lily buds
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Lily buds |
| 4 | Or | |
| 5 | Dried black mushrooms | |
| ½ | pounds | Lean pork |
| 1 | tablespoon | Sherry |
| 2 | teaspoons | Sugar |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Oil |
Directions
1. Separately soak lily buds and dried mushrooms.
2. Shred pork. Slice soaked mushrooms thin. Combine sherry, sugar and salt.
3. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes). Then stir in sherry-sugar mixture.
4. Add soaked mushrooms and lily buds and stir-fry 1 minute; then cook, covered, 2 minutes more over medium heat. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .