Serves: 6
Total Calories: 204
1. Soak dried mushrooms. Shell and blanch chestnuts and ginkgo nuts (see HOW-TO, _Ginko Nuts: To blanch).
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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Braised Pork With Chestnuts, Mushrooms and Ginkgo Nuts recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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