Pork with Icicle Radish
|Boneless pork loin||1⁄4 Pound, trimmed and half frozen|
|Icicle radishes||2 Medium, peeled and sliced to make 3 cups / 3/4 liter|
|Vegetable oil||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Dark soy sauce||1 Tablespoon|
Cut the pork into slices 1/4 inch [5 mm.] thick and 1 inch [2 1/4 cm.] square.
The radishes should be sliced to approximately the same size as the pork slices.
Parboil the radish slices in boiling water for three minutes.
Heat the oil in a wok or a frying pan.
Add the pork and stir fry over high heat for three minutes.
Add the sherry.
Then add the soy sauce, salt and sugar.
Add the icicle radish slices and mix some more.
Cover and cook for four to five minutes over medium heat. (If the mixture seems dry, add 2 tbsp. [30 ml.] of cold water before covering it.)
Remove the pork and icicle radish to a platter and serve.