Braised Pork With Chestnut,Mushrooms,Gingko Recipe

• 1 c. Dry black mushrooms
• 1 c. Chestnut meats
• 1 c. Gingko nuts
• 2 lb Pork
• 1 c. Water chestnuts
• 2 Tbsp. Oil
• 1 tsp Salt
• 1 Tbsp. Soy sauce
• 3 c. Stock

1. 1.
2. Soak dry mushrooms.
3. Shell and blanch chestnuts and ginkgo nuts (see
4. "HOW-TO SECTION").
5. 2.
6. Cut pork in 1-inch cubes.
7. Cut water chestnuts in half.
8. 3.
9. Heat oil in a heavy pan.
10. Add in salt, then pork and brown lightly on all sides.
11. 4.
12. Add in soy sauce, turning meat constantly till soy evaporates (about 1 minute).
13. 5.
14. Add in stock and heat; then mushrooms, ginkgo nuts, chestnuts and water chestnuts.
15. Bring to a boil, then simmer, covered, till pork is tender
16. (about1-1/2 hrs).
17. VARIATION: In step 3, add in after salt, 1 garlic clove, crushed, and brown lightly.
18. In step 4, add in (mixed with the soy sauce) 1 slice fresh ginger root, shredded; 1 Tbsp.
19. sherry and 1 tsp.
20. sugar.
21. In step 5, add in with mushrooms and nuts 1/4 lb.
22. dry bean curd sticks, broken in 2-inch lengths (soaked); 1 c. bamboo shoots, sliced diagonally; and 10 Chinese red dates.

black mushrooms, meats, gingko nuts, pork, water chestnuts, oil, salt, soy sauce, stock

Taken from cookeatshare.com/recipes/braised-pork-with-chestnut-mushrooms-gingko-90712 (may not work)