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Add a photoServings: 6
Ingredients
- 8 x Beche-de-mer (sea slugs)
- 1/2 lb Lean pork
- 1 c. Bamboo shoots
- 1 slc Fresh ginger root
- 1 x Scallion stalk
- 1/2 c. Sherry
- 4 Tbsp. Soy sauce
- 1 c. Water
- 2 x -(up to)
- 3 Tbsp. Oil
- 1/4 tsp Sugar
Directions
- 1. Soak beche-de-mer; then boil till soft (see "Soaking Information").
- 2. Separately shred pork, bamboo shoots and beche-de-mer. Mince ginger root. Cut scallion stalk in 1/2-inch sections.
- 3. Combine sherry, soy sauce and water.
- 4. Heat oil. Add in pork and stir-fry till it loses its pinkness. Add in shredded beche-de-mer; stir-fry 2 to 3 min more.
- 5. Add in bamboo shoots and stir-fry 1/2 minute. Stir in sherry-soy mix and heat quickly. Cook, covered, 3 min over medium heat.
- 6. Stir in sugar, chopped ginger and scallion. Stir-fry 1/2 minute more.
- Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 6 servings | |
| Calories 146 | |
| Calories from Fat 78 | 53% |
| Total Fat 8.74g | 11% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.18g | |
| Cholesterol 16mg | 5% |
| Sodium 619mg | 26% |
| Potassium 213mg | 6% |
| Total Carbs 4.3g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.17g | 1% |
| Protein 7.38g | 12% |
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