Simmered Pork With Spinach
|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|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Small fresh spinach leaves||4 Cup (64 tbs)|
|Green onions||6 , bias-sliced into 1-inch lengths|
Partially freeze pork; thinly slice.
Place grated radish in a double layer of paper toweling; press tightly to extract as much moisture as possible.
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.
Garnish with grated radish.