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Sliced pork with wood ear fungus
Artist: _
Categories: Asian, Chinese, Ethnic, Fun & Easy, Pork
Yield: 6
Rating: 0
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Ingredients:
8 ozPork tenderloin, filet
1 1/2 ozWood ear fungus, dried
-soaked 25 minutes in
-warm water
1 1/2 ozSpinach, leaves young, tender
2 Green onions, trimmed, diced
3 Ginger, slices/thick/fresh
1 1/4 tspGarlic, minced
3 Red chili peppers, fresh or
-pickled/chopped
2 tbspLard, softened
2 tbspOil, for frying
SEASONING #1
1/4 tspSalt
1 tbspLight soy sauce
1 tbspRice wine, or dry sherry
2 tspCornstarch
1 tbspVegetable oil
SEASONING #2
1/2 cupChicken stock
2 tbspLight soy sauce
2 tspChinese brown vinegar
1 tspRice wine, or dry sherry
1/2 tspM.S.G., optional
1 1/4 tspSugar
1 tspCornstarch
Procedures:
1Slice the pork across the grain into very thin slices and cut into bite sized pieces.
2Place in a dish with the #1 seasoning ingredients.
3Mix well and leave for 20 minutes.
4Drain the wood ears, and chop finely.
5Wash and dry the spinach leaves and chop coarsely.
6Heat a wok, or large skillet and add the lard and frying oil.
7Stir-fry the spring onion, garlic and chili peppers together for one minute, then add the wood ears and spinach and stir-fry briefly.
8Push to one side of the pan and add the sliced pork.
9Fry on both sides until lightly colored, then stir in the other ingredients and continue to stir-fry until the pork is almost cooked, about 1 ?minutes.
10Pour in the pre-mixed #2 seasoning ingredients and simmer until the sauce has thickened.
11Add a dash of salt to taste, and serve.
12Steamed rice a must.
 
 
 
 

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