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Name: Braised Pork W/chestnut,mushrooms,gingko
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 tb Vegetable oil; 1 c Chestnut meats; 2 lb Pork; 3 c Vegetable stock; 1 c Water chestnuts; 1 c Dried black mushrooms; 1 c Gingko nuts; 1 tb Soy sauce; 1 ts Salt

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INGREDIENTS

2 tb Vegetable oil
1 c Chestnut meats
2 lb Pork
3 c Vegetable stock
1 c Water chestnuts
1 c Dried black mushrooms
1 c Gingko nuts
1 tb Soy sauce
1 ts Salt

Servings

INSTRUCTIONS

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. Downloaded from G Internet, G Internet.

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Braised Pork W/chestnut,mushrooms,gingko

2 tb Vegetable oil
1 c Chestnut meats
2 lb Pork
3 c Vegetable stock
1 c Water chestnuts
1 c Dried black mushrooms
1 c Gingko nuts
1 tb Soy sauce
1 ts Salt

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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (332g)
Recipe Makes: 6 Servings

Calories: 1022
Calories from Fat: 856 (84%)

Amt Per Serving		% DV

	Total Fat 95.2g	127 %
	Saturated Fat 34g	170 %
	Monounsaturated Fat 46.1g
	Polyunsanturated Fat 10.7g
Cholesterol 101.5mg		31 %
Sodium 1273.2mg		44 %
Potassium 771.2mg		20 %
Total Carbohydrate 33.3g		10 %
	Dietary Fiber 5.1g	21 %
	Sugars, other 28.2g
Protein 12.5g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1022

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