Recipe - Stir-Fried Beche-De-Mer Wpork Bamboo

8 Bechedemer (sea slugs)
One half pound Lean pork
1 cup Bamboo shoots
1 sl Fresh ginger root
1 Scallion stalk
One half cup Sherry
4 tablespoon Soy sauce
1 cup Water
2 (up to)
3 tablespoon Oil
One fourth teaspoon Sugar

1. Soak bechedemer; then boil until soft (see "Soaking Information").

2. Separately shred pork, bamboo shoots and bechedemer. Mince ginger
root. Cut scallion stalk in 1/2inch sections.

3. Combine sherry, soy sauce and water.

4. Heat oil. Add pork and stirfry until it loses its pinkness. Add
shredded bechedemer; stirfry 2 to 3 minutes more.

5. Add bamboo shoots and stirfry One half minute. Stir in sherrysoy mixture
and heat quickly. Cook, covered, 3 minutes over medium heat.

6. Stir in sugar, minced ginger and scallion. Stirfry One half minute more.
Serve at once.

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