Page:The Chinese cook book.djvu/152

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126
THE CHINESE COOK BOOK

WINKLE


CHOW

HUNG

LOR

3 winkles
2 cups water chestnuts, unshelled
2 cups mushrooms
2 cups bamboo shoots
1 cup celery
A few pieces of pork
½ teaspoonful ginger root juice
1 tablespoonful Fun Wine
1 cup primary soup

(a) Wash the winkles carefully. Break the shell. Take the meat out. Cut into pieces 1/16 inch by 1½ inches by 1½ inches.

(b) Cut the secondary vegetables and the pork into pieces and fry in a hot, oiled pan. Add enough water to cover. Cover the pan and cook until done.

(c) Fry the meat over a quick fire in a hot, oiled pan. Add the ginger root juice and the Fun Wine.

(d) Now add the secondary vegetables and mix well.