Recipe - Braised Pork Wchestnut Mushrooms Gingko

1 cup Dried black mushrooms
1 cup Chestnut meats
1 cup Gingko nuts
2 pound Pork
1 cup Water chestnuts
2 tablespoon Oil
1 teaspoon Salt
1 tablespoon Soy sauce
3 cup Stock

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

2. Cut pork in 1inch 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
1One half 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 One fourth pound dried bean curd sticks, broken in 2inch
lengths (soaked); 1 cup bamboo shoots, cut or sliced up diagonally; and 10 Chinese
red dates.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.