Spicy Pork Strips with Black Fungus

75 minutes Prep: 60 minutes Cook: 15 minutes

192 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	fungus	cloud ear black
3/4	cup	bamboo shoots	winter
1/2	cup	water chestnuts
6	slices	ginger root	thin
1	tablespoon	red hot pepper sauce (eg. Tabasco)	szechuan, (half for non-chili lovers)
1/3	cup	stock
2	each	scallions, spring or green onions
2	tablespoons	peanut oil

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 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 109g

Amount per Serving

Calories 192 58% of calories from fat