Sliced Pork with Wood Ear Fungus
A delicious Chinese stir-fry is perfect for a busy work-day dinner.
Yield
6 servingsPrep
10 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pork tenderloin
filet, or chicken breasts |
|
| 1 ½ | ounces |
wood ears
dried, soaked 25 minutes in warm water |
* |
| 1 ½ | ounces |
spinach
leaves young, tender |
|
| 2 | each |
scallions, spring or green onions
trimmed,diced |
|
| 3 | slices |
ginger
thick, fresh |
|
| 1 ¼ | teaspoons |
garlic
minced |
|
| 3 | each |
red chili peppers
fresh or, pickled/chopped |
*
|
| 2 | tablespoons |
lard
softened |
|
| 2 | tablespoons |
vegetable oil
for frying |
|
| Seasoning #1 | |||
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
soy sauce, light
|
|
| 1 | tablespoon |
rice wine
r sherry, dry |
|
| 2 | teaspoons |
cornstarch
|
|
| 1 | tablespoon |
vegetable oil
|
|
| Seasoning #1 | |||
| ½ | cup |
chicken broth
|
|
| 2 | tablespoons |
soy sauce, light
|
|
| 2 | teaspoons |
brown rice vinegar
|
* |
| 1 | teaspoon |
rice wine
or sherry, dry |
|
| ½ | teaspoon |
monosodium glutamate
optional |
*
|
| 1 ¼ | teaspoons |
sugar
|
|
| 1 | teaspoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pork tenderloin
filet, or chicken breasts |
|
| 43.3 | ml/g |
wood ears
dried, soaked 25 minutes in warm water |
* |
| 43.3 | ml/g |
spinach
leaves young, tender |
|
| 2 | each |
scallions, spring or green onions
trimmed,diced |
|
| 3 | slices |
ginger
thick, fresh |
|
| 6.3 | ml |
garlic
minced |
|
| 3 | each |
red chili peppers
fresh or, pickled/chopped |
*
|
| 3E+1 | ml |
lard
softened |
|
| 3E+1 | ml |
vegetable oil
for frying |
|
| Seasoning #1 | |||
| 1.3 | ml |
salt
|
|
| 15 | ml |
soy sauce, light
|
|
| 15 | ml |
rice wine
r sherry, dry |
|
| 1E+1 | ml |
cornstarch
|
|
| 15 | ml |
vegetable oil
|
|
| Seasoning #1 | |||
| 118 | ml |
chicken broth
|
|
| 3E+1 | ml |
soy sauce, light
|
|
| 1E+1 | ml |
brown rice vinegar
|
* |
| 5 | ml |
rice wine
or sherry, dry |
|
| 2.5 | ml |
monosodium glutamate
optional |
*
|
| 6.3 | ml |
sugar
|
|
| 5 | ml |
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 1¼ 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.
