CHINESE STEW

INGREDIENTS:

3 pork-chops cut into tiny slivers

2-3 cloves of garlic, chopped

1 bag tofu squares seasoned with five spice (tofu gan, not soft tofu) cubed

1 big can bamboo, chopped into cubes about a centimeter in length.

2T Hoisin sauce

dried shitaki mushrooms

dried shrimp

boiling water

Kikkoman soy sauce.


1.Chop the pork fine, douse with some soy sauce and let it sit in the fridge, covered.
2. Pour boiling water on a half soup bowl of wood-ear mushrooms. Cover with a plate and let soak 15 minutes.
3. Pour boiling water on a half-soup-bowl of dried shrimp. Cover with a plate and let soak 15 minutes.
4. Chop the garlic and put to the side of the range.
5. Chop bamboo into cubes. Keep the juice from the can.
6. Chop the tofu into cubes that are about a centimeter along each edge.
7. Chop each tiny dried shrimp in half. Keep the juice they soaked in.
8. Chop the soaked mushroom caps into long stripes, about 4mm wide. Keep the juice they soaked in.

Chopping phase is now over. (Applause).

Saute the pork slivers, soy and all, in peanut oil with about a half teaspoon or so of sugar sprinkled in. The sugar will caramelize, making the meat extra yummy. When it looks cooked, add the garlic and let it cook for ten seconds. Add the tofu, bamboo, shrimp and mushroom; add the water the shrimp soaked in, and the water the mushrooms soaked in and the juice from the can of bamboo; sprinkle the stew liberally with soy sauce (but not too much!). Put about ½ cup water in a cup and add 1 tsp cornstarch and the 2 T of Hoisin sauce. Mix it really well and dump it into the stew. I can’t remember if you cover it up, but you let it cook gently together for 20-25 minutes. Should have a nice brown gravy on it. Mmmm.

Serve over hot rice.

Serves a bunch of people.