Braised Dried Oysters W/bean Curd Sticks
INGREDIENTS:
12 Dried oysters
4 Dried black mushroorns
1/4 lb Lean pork
1 c Bamboo shoots
1 Clove garlic
2 tb Oil
2 c Stock
2 ts Cornstarch
3 tb Water
1 ts Soy sauce
Salt and pepper
12 Dried oysters
4 Dried black mushroorns
1/4 lb Lean pork
1 c Bamboo shoots
1 Clove garlic
2 tb Oil
2 c Stock
2 ts Cornstarch
3 tb Water
1 ts Soy sauce
Salt and pepper
1. Separately soak dried oysters and dried mushrooms.
2. Cut pork in 1/4-inch slices. Slice bamboo shoots, soaked oysters and mushrooms. Crush garlic.
3. Heat oil. Add garlic. Stir-fry to brown; then discard. Add pork; stir-fry until it loses its pinkness.
4. Add sliced vegetables and oysters. Stir-fry 2 minutes more.
5. Add stock and bring to a boil; then simmer, covered, about 1 hour.
6. Blend cornstarch and cold water to a paste; then stir in to thicken. Transfer to a serving dish. Sprinkle with soy sauce; season lightly with salt and pepper, and serve.
2. Cut pork in 1/4-inch slices. Slice bamboo shoots, soaked oysters and mushrooms. Crush garlic.
3. Heat oil. Add garlic. Stir-fry to brown; then discard. Add pork; stir-fry until it loses its pinkness.
4. Add sliced vegetables and oysters. Stir-fry 2 minutes more.
5. Add stock and bring to a boil; then simmer, covered, about 1 hour.
6. Blend cornstarch and cold water to a paste; then stir in to thicken. Transfer to a serving dish. Sprinkle with soy sauce; season lightly with salt and pepper, and serve.