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Steamed Sliced Pork With Ham and Bean Curd |
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Serves: 3
Print this Recipe
5 large dried black mushrooms
1/2 pound lean pork
1/4 pound smoked ham
2 bean curd cakes
4 slices fresh ginger root
1 stalk scallions
Few drops peanut oil
1 tablespoon sherry
1/2 teaspoon salt
Dash pepper
2 teaspoons cornstarch
2 tablespoons water
1. Soak dried mushrooms.
2. Slice pork and ham about 1/4-inch thick. Slice bean curd 1/2-inch thick. Mince ginger root and scallion. Cut soaked mushrooms in half.
3. Rub a heatproof bowl with peanut oil. Arrange mushrooms, ham, bean curd and pork in alternating layers, with pork on top. Sprinkle with sherry, salt, pepper, minced ginger and scallion.
4. Steam on a rack until done (about 45 minutes). See HOW-TO, _Steaming and BACKGROUND, 06- Techniques of Chinese Cooking; STEAMING.
5. Drain off gravy into a saucepan without disturbing steamed ingredients. Add water to gravy to make 1 cupful and bring slowly to a boil.
6. Meanwhile blend cornstarch and cold water to a paste. Then stir into heated gravy to thicken.
7. Invert contents of steaming bowl onto a serving platter without disturbing arrangement of layers. Pour sauce over and serve.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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