Spicy Pork Strips with Black Fungus
Yield
6 servingsPrep
60 minCook
15 minReady
75 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
pork shoulder
boned |
|
| ½ | tablespoon |
soy sauce, dark
|
|
| ¼ | cup |
fungus
cloud ear black |
* |
| ¾ | cup |
bamboo shoots
winter |
|
| ½ | cup |
water chestnuts
|
*
|
| 6 | slices |
ginger root
thin |
|
| 1 | tablespoon |
red hot pepper sauce
szechuan, (half for non-chili lovers) |
|
| 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 |
fungus
cloud ear black |
* |
| 177 | ml |
bamboo shoots
winter |
|
| 118 | ml |
water chestnuts
|
*
|
| 6 | slices |
ginger root
thin |
|
| 15 | ml |
red hot pepper sauce
szechuan, (half for non-chili lovers) |
|
| 79 | ml |
stock
|
|
| 2 | each |
scallions, spring or green onions
|
|
| 3E+1 | ml |
peanut oil
|
|
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.
