3-4 Fuji Fruit (non-astringent persimmons)
500 g pork fillet
100 g mushrooms
1 Tbl vinegar
1 tsp sugar
250 g bean sprouts (fresh if available)
monosodium glutamate if desired.
Cook bean sprouts until tender, drain. Cut mushrooms into pieces. Cut carrots into 5cm strips, salt them and allow to stand until softened.
Combine bean sprouts, carrots and 1 Tbl vinegar. Mix well and drain.
Cut pork into 5cm-thick slices and gently saute until tender.
Peel and deseed the firm, ripe Fuji Fruit and grate over the cooked pork.
Then add all the other ingredients and saute until tender. Serves 4.
DATE: July 1987
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