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Chestnuts and Hair Vegetable

Vegetables, also Vegetarian Foods

Chestnuts and Hair Vegetable
1/2 cup hair vegetable
1 Tablespoon corn oil
2 slices fresh ginger, each cut into three or four pieces
1/2 pound pork tenderloin or boneless chops cut into three-inch pieces, then tossed with one tablespoon water chestnut flour (or cornstarch)
1 Tablespoon dark or mushroom soy sauce
1 Tablespoon oyster or vegetarian oyster sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 pound peeled fresh chestnuts
2 Tablespoons cornstarch mixed with two tablespoons cold water
2 Tablespoons coarsely chopped fresh coriander
1.Blanch hair vegetable in boiling water for one minute, drain, then soak in cold water for fifteen minutes. Then cut these strands into two- or three-inch pieces.
2. Heat oil in wok or heat-proof casserole and fry ginger for thirty seconds. Add flour-coated pork pieces and cook stirring, until browned, about three minutes.
3. Add both sauces, sugar, salt, and chestnuts and bring almost to the boil, reduce the heat, and simmer for one hour, then add hair vegetable and simmer another half hour.
4. Thicken with cornstarch mixture and stir-fry until thick, then if not already in a serving casserole, pour this into a pre-warmed one, sprinkle coriander on top, and serve.

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