Recipe - Stir-Fried Pork And Lily Buds

One half cup Lily buds
4 Or
5 Dried black mushrooms
One half pound Lean pork
1 tablespoon Sherry
2 teaspoon Sugar
One half teaspoon Salt
2 tablespoon Oil

1. Separately soak lily buds and dried mushrooms.

2. Shred pork. Slice soaked mushrooms thin. Combine sherry, sugar and
salt.

3. Heat oil. Add pork and stirfry until it loses its pinkness (about 2
minutes). Then stir in sherrysugar mixture.

4. Add soaked mushrooms and lily buds and stirfry 1 minute; then cook,
covered, 2 minutes more over medium heat. Serve at once.

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