Braised pork w/chestnut,mushrooms,gingko

6 Servings

Ingredients

Quantity Ingredient
1 cup Dried black mushrooms
1 cup Chestnut meats
1 cup Gingko nuts
2 pounds Pork
1 cup Water chestnuts
2 tablespoons Oil
1 teaspoon Salt
1 tablespoon Soy sauce
3 cups Stock

Directions

1. Soak dried mushrooms. Shell and blanch chestnuts and ginkgo nuts (see "HOW-TO SECTION").

2. Cut pork in 1-inch cubes. Cut water chestnuts in half.

3. Heat oil in a heavy pan. Add salt, then pork and brown lightly on all sides.

4. Add soy sauce, turning meat constantly until soy evaporates (about 1 minute).

5. Add stock and heat; then mushrooms, ginkgo nuts, chestnuts and water chestnuts. Bring to a boil, then simmer, covered, until pork is tender (about

1-½ hours).

VARIATION: In step 3, add after salt, 1 garlic clove, crushed, and brown lightly.

In step 4, add (mixed with the soy sauce) 1 slice fresh ginger root, shredded; 1 tablespoon sherry and 1 teaspoon sugar. In step 5, add with mushrooms and nuts ¼ pound dried bean curd sticks, broken in 2-inch lengths (soaked); 1 cup bamboo shoots, sliced diagonally; and 10 Chinese red dates.

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

Related recipes