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Simmered Pork With Spinach

Flavors.of.Asia's picture
  Boneless pork 3⁄4 Pound
  Grated chinese white radish/Grated radish 1 Cup (16 tbs)
  Sake 3⁄4 Cup (12 tbs)
  Soy sauce 2 Tablespoon
  Grated ginger root 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Small fresh spinach leaves 4 Cup (64 tbs)
  Green onions 6 , bias-sliced into 1-inch lengths
  Cornstarch 1 Tablespoon

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.

Recipe Summary

Side Dish

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