Stir-fried pork and lily buds

Yield: 4 Servings

Measure Ingredient
½ cup Lily buds
4 \N Or
5 \N Dried black mushrooms
½ pounds Lean pork
1 tablespoon Sherry
2 teaspoons Sugar
½ teaspoon Salt
2 tablespoons Oil

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, .

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