126
THE CHINESE COOK BOOK
WINKLE
炒
CHOW響
HUNG螺
LOR
- 3 winkles
- 2 cups water chestnuts, unshelled
- 2 cups mushrooms
- 2 cups bamboo shoots
- 1 cup celery
- A few pieces of pork
- ½ teaspoonful ginger root juice
- 1 tablespoonful Fun Wine
- 1 cup primary soup
(a) Wash the winkles carefully. Break the shell. Take the meat out. Cut into pieces 1/16 inch by 1½ inches by 1½ inches.
(b) Cut the secondary vegetables and the pork into pieces and fry in a hot, oiled pan. Add enough water to cover. Cover the pan and cook until done.
(c) Fry the meat over a quick fire in a hot, oiled pan. Add the ginger root juice and the Fun Wine.
(d) Now add the secondary vegetables and mix well.
