Steamed five-flower pork with carrots
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Five-flower pork |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Sherry |
| ½ | pounds | Carrots |
| 2 | tablespoons | Oil |
| 2 | tablespoons | Stock |
Directions
1. Place pork in a heatproof bowl. Mix sugar and sherry and pour over.
2. Steam on a rack 30 minutes (see HOW-TO SECTION). Let meat cool, then slice thin.
3. Meanwhile scrape or peel carrots, then slice diagonally about ⅜-inch thick.
4. Heat oil. Add sliced pork and carrots and stir-fry about 3 minutes.
5. Stir in and quickly heat stock. Cook, covered, over medium heat, until carrots are done (about 3 minutes more).
VARIATION: For the carrots, substitute celery stalks.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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