Spicy Pork Strips with Black Fungus
Submitted by jazz82
Szechuan-style pork shoulder stir-fried with cloud ear black fungus, bamboo shoots, water chestnuts, and ginger in hot chili sauce. An authentic Chinese wok dish.
YIELD
6 servingsPREP
60 minCOOK
15 minREADY
75 minThis is straight-up Szechuan wok cooking. No shortcuts, no apologies. Strips of pork shoulder marinated in dark soy sauce hit a smoking-hot wok until slightly shriveled and caramelized, then toss with cloud ear fungus, winter bamboo shoots, crunchy water chestnuts, and thin slices of ginger.
Szechuan hot sauce mixed with stock gets poured in and reduced to almost nothing, concentrating all that fiery, savory intensity right onto the pork.
Green onions go in at the last second for a fresh, sharp finish. This is bold, unapologetic Chinese home cooking.
Kitchen Tips
- Soak the cloud ear fungus in warm water for a full 45 minutes. They expand dramatically and need time to rehydrate fully.
- Cut the pork with the grain into strips. This gives a chewier, more traditional texture than cutting against the grain.
- Get the wok truly smoking hot before adding the oil. High heat is not optional for proper Szechuan stir-frying.
- Halve the Szechuan hot sauce if you’re not a heat veteran. A full tablespoon is no joke.
Ingredients
Directions
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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