Chinese: Spicy Pork Strips with Black Fungus
Chinese: Spicy Pork Strips with Black Fungus, a hot and spicy recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac.
Chinese: Spicy Pork Strips with Black Fungus
Ingredients
- 3/4 lb Boned pork shoulder
- 1/2 tb Dark soy sauce
- 1/4 c Cloud ear black fungus
- 3/4 c Winter bamboo shoots
- 1/2 c Water chestnuts
- 6 Thin slices of ginger root
- 1 tb Szechuan hot sauce (halve
- -for non-chili lovers) 1/3 c Stock
- 2 Green onions
- 2 tb Peanut oil
Method
- Preparation: Wash and soak cloud ears in warm water for 45 minutes.
- Slice pork into 2″ strips with the grain; marinate in dark soy sauce while finishing preparations.
- Slice bamboo shoots into 2″ strips, and water chestnuts into thin rounds.
- Mix Szechuan hot sauce with stock.
- Thinly slice green onions on bias.
- Drain, wash & thinly slice cloud ears.
- Stir-frying: Heat wok to hot; add oil.
- When oil begins to smoke, add pork & stir-fry for about 1 minute or until it looks slightly shriveled.
- Toss in bamboo shoots, water chestnuts, cloud ears & ginger, stir-fry with pork for 1 more minute.
- Pour in liquid ingredients quickly around side of wok.
- Keep stirring until sauce reduces to almost nothing.
- Add green onions at last minute.
- Serve.
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