Chinese Spicy Pork Strips with Black Fungus
Yield
6 servingsPrep
15 minCook
10 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
pork shoulder
boned |
|
| ½ | tablespoon |
soy sauce, dark
|
|
| ¼ | cup |
cloud ear black fungus
|
* |
| ¾ | cup |
bamboo shoots
winter |
|
| ½ | cup |
water chestnuts
|
*
|
| 6 | thin slices |
ginger root
|
*
|
| 1 | tablespoon |
hot szechuan sauce
|
* |
| ⅓ | cup |
stock
|
|
| 2 | each |
scallions, spring or green onions
|
|
| 2 | tablespoons |
peanut oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
pork shoulder
boned |
|
| 7.5 | ml |
soy sauce, dark
|
|
| 59 | ml |
cloud ear black fungus
|
* |
| 177 | ml |
bamboo shoots
winter |
|
| 118 | ml |
water chestnuts
|
*
|
| 6 | thin slices |
ginger root
|
*
|
| 15 | ml |
hot szechuan sauce
|
* |
| 79 | ml |
stock
|
|
| 2 | each |
scallions, spring or green onions
|
|
| 3E+1 | ml |
peanut oil
|
|
Directions
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.
