Recipe - Steamed Five-Flower Pork With Carrots

1 pound Fiveflower pork
1 tablespoon Sugar
1 tablespoon Sherry
One half pound Carrots
2 tablespoon Oil
2 tablespoon Stock

1. Place pork in a heatproof bowl. Mix sugar and sherry and pour over.

2. Steam on a rack 30 minutes (see HOWTO SECTION). Let meat cool, then
slice thin.

3. Meanwhile scrape or peel carrots, then slice diagonally about
3/8inch thick.

4. Heat oil. Add cut or sliced up pork and carrots and stirfry 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 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.