Sliced Pork with Wood Ear Fungus

35 minutes Prep: 10 minutes Cook: 20 minutes

164 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

8	ounces	pork tenderloin	filet
1 1/2	ounces	wood ears	dried, soaked 25 minutes in warm water
1 1/2	ounces	spinach	leaves young, tender
2	each	scallions, spring or green onions	trimmed,diced
3	slices	ginger	thick, fresh
1 1/4	teaspoons	garlic	minced
3	each	red chili peppers	fresh or, pickled/chopped
2	tablespoons	lard	softened
2	tablespoons	vegetable oil	for frying

Seasoning #1
1/4	teaspoon	salt
1	tablespoon	soy sauce, light
1	tablespoon	rice wine	r sherry, dry
2	teaspoons	cornstarch
1	tablespoon	vegetable oil

Seasoning #1
1/2	cup	chicken broth
2	tablespoons	soy sauce, light
2	teaspoons	brown rice vinegar
1	teaspoon	rice wine	or sherry, dry
1/2	teaspoon	monosodium glutamate
1 1/4	teaspoons	sugar
1	teaspoon	cornstarch

Directions

Slice the pork across the grain into very thin slices and cut into bite sized pieces.

Place in a dish with the #1 seasoning ingredients. Mix well and leave for 20 minutes.

Drain the Wood Ears, and chop finely.

Wash and dry the spinach leaves and chop coarsely.

Heat a wok, or large skillet and add the lard and frying oil.

Stir-fry the spring onion, garlic and chili peppers together for one minute, then add the Wood Ears and spinach and stir-fry briefly.

Push to one side of the pan and add the sliced pork.

Fry 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 1/4 minutes.

Pour in the pre-mixed #2 seasoning ingredients and simmer until the sauce has thickened.

Add a dash of salt to taste, and serve. Steamed rice a MUST.

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Nutrition Facts

Serving Size 93g

Amount per Serving

Calories 164 65% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 29mg	10%
Sodium 450mg	19%
Total Carbohydrate 5.0g	2%
Dietary Fiber 0.0g	1%
Sugars 2.0g
Protein 9.0g	18%