Chinese Spicy Pork Strips with Black Fungus

1 hours Prep: 15 minutes Cook: 10 minutes

183 calories per serving view nutrition facts

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3/4	pound	pork shoulder	boned
1/2	tablespoon	soy sauce, dark
1/4	cup	cloud ear black fungus
3/4	cup	bamboo shoots	winter
1/2	cup	water chestnuts
6	thin slices	ginger root
1	tablespoon	hot szechuan sauce
1/3	cup	stock
2	each	scallions, spring or green onions
2	tablespoons	peanut oil

Wash and soak cloud ears in warm water for 45 minutes.

Slice pork into 2 inch strips with the grain; marinate in dark soy sauce while finishing preparations.

Slice bamboo shoots into 2 inch strips, and water chestnuts into thin rounds.

Mix Szechuan hot sauce with stock.

Thinly slice green onions on bias.

Drain, wash and thinly slice cloud ears.

Stir-frying: Heat wok to hot; add oil.

When oil begins to smoke, add pork and stir-fry for about 1 minute or until it looks slightly shriveled.

Toss in bamboo shoots, water chestnuts, cloud ears and 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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Serving Size 97g

Amount per Serving

Calories 183 60% of calories from fat