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Stir-Fried Beche-De-Mer with pork, Bamboo

8 Beche-de-mer (sea slugs)
1/2 lb Lean pork
1 c Bamboo shoots
1 sl Fresh ginger root
1 Scallion stalk
1/2 c Sherry
4 tb Soy sauce
1 c Water
2 (up to) 3 tb Oil
1/4 ts Sugar

Soak beche-de-mer; then boil until soft

Separately shred pork, bamboo shoots and beche-de-mer. Mince ginger root. Cut scallion stalk in 1/2-inch sections.

Combine sherry, soy sauce and water.

Heat oil. Add pork and stir-fry until it loses its pinkness. Add shredded beche-de-mer; stir-fry 2 to 3 minutes more.

Add bamboo shoots and stir-fry 1/2 minute. Stir in sherry-soy mixture and heat quickly. Cook, covered, 3 minutes over medium heat.

Stir in sugar, minced ginger and scallion. Stir-fry 1/2 minute more. Serve at once.

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