Braised pork w/chestnut,mushrooms,gingko
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Braised pork w/chestnut,mushrooms,gingko
  Pork    Meat  
Last updated 6/12/2012 1:10:03 AM. Recipe ID 37187. Report a problem with this recipe.
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      Title: Braised pork w/chestnut,mushrooms,gingko
 Categories: Meat
      Yield: 6 Servings
 
      1 c  Dried black mushrooms
      1 c  Chestnut meats
      1 c  Gingko nuts
      2 lb Pork
      1 c  Water chestnuts
      2 tb Oil
      1 ts Salt
      1 tb Soy sauce
      3 c  Stock
 
     1. Soak dried mushrooms. Shell and blanch chestnuts and ginkgo
  nuts (see "HOW-TO SECTION").
  
     2. Cut pork in 1-inch 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
    1-1/2    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 1/4 pound dried bean curd sticks, broken
  in 2-inch lengths (soaked); 1 cup bamboo shoots, sliced diagonally;
  and 10 Chinese red dates.
  
  From , ISBN 0-517-65870-4.




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Recipe ID 37187 (Apr 03, 2005)

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