Simmered Pork With Spinach Recipe
Ingredients
| Boneless pork | 3/4 pound | |
| Chinese white radish | 1 Cup (16 tbs), grated | |
| Sake | 3/4 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Ginger root | 1 Tablespoon, grated | |
| Salt | 1/4 Teaspoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 4 cups small fresh spinach leaves | ||
| 6 green onions, bias-sliced into 1-inch lengths | ||
| Cornstarch | 1 Tablespoon | |
Directions
Partially freeze pork; thinly slice.
Place grated radish in a double layer of paper toweling; press tightly to extract as much moisture as possible.
Set aside.
In large skillet combine sake, soy sauce, gingerroot, salt, and 2 tablespoons water.
Add pork and mushrooms.
Simmer, covered, for 10 minutes or till pork is tender: turn pork slices occasionally.
Stir in spinach leaves and green onion.
Cook, covered, for 2 to 3 minutes.
Remove pork and vegetables and arrange on heated serving platter.
For sauce, measure 1 cup cooking liquid.
Slowly blend 1 tablespoon cold water into cornstarch; stir into cooking liquid.
Cook and stirtill thickened and bubbly.
Pass sauce.
Garnish with grated radish.
Place grated radish in a double layer of paper toweling; press tightly to extract as much moisture as possible.
Set aside.
In large skillet combine sake, soy sauce, gingerroot, salt, and 2 tablespoons water.
Add pork and mushrooms.
Simmer, covered, for 10 minutes or till pork is tender: turn pork slices occasionally.
Stir in spinach leaves and green onion.
Cook, covered, for 2 to 3 minutes.
Remove pork and vegetables and arrange on heated serving platter.
For sauce, measure 1 cup cooking liquid.
Slowly blend 1 tablespoon cold water into cornstarch; stir into cooking liquid.
Cook and stirtill thickened and bubbly.
Pass sauce.
Garnish with grated radish.
Chef
