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Stir-Fried Pork and Lily Buds

1/2 c Lily buds
4 Or 5 Dried black mushrooms
1/2 lb Lean pork
1 tb Sherry
2 ts Sugar
1/2 ts Salt
2 tb Oil


Separately soak lily buds and dried mushrooms.

Shred pork. Slice soaked mushrooms thin. Combine sherry, sugar and salt.

Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes). Then stir in sherry-sugar mixture.

Add soaked mushrooms and lily buds and stir-fry 1 minute; then cook, covered, 2 minutes more over medium heat. Serve at once.




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