Sliced pork with wood ear fungus Recipe

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Sliced pork with wood ear fungus

Artist:	_	Yield:	6
Categories:	Asian, Chinese, Ethnic, Fun & Easy, Pork	Rating:	0
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Ingredients:

8	oz	Pork tenderloin, filet
1 1/2	oz	Wood ear fungus, dried
		-soaked 25 minutes in
		-warm water
1 1/2	oz	Spinach, leaves young, tender
2		Green onions, trimmed, diced
3		Ginger, slices/thick/fresh
1 1/4	tsp	Garlic, minced
3		Red chili peppers, fresh or
		-pickled/chopped
2	tbsp	Lard, softened
2	tbsp	Oil, for frying
		SEASONING #1
1/4	tsp	Salt
1	tbsp	Light soy sauce
1	tbsp	Rice wine, or dry sherry
2	tsp	Cornstarch
1	tbsp	Vegetable oil
		SEASONING #2
1/2	cup	Chicken stock
2	tbsp	Light soy sauce
2	tsp	Chinese brown vinegar
1	tsp	Rice wine, or dry sherry
1/2	tsp	M.S.G., optional
1 1/4	tsp	Sugar
1	tsp	Cornstarch

Procedures:

1	Slice the pork across the grain into very thin slices and cut into bite sized pieces.
2	Place in a dish with the #1 seasoning ingredients.
3	Mix well and leave for 20 minutes.
4	Drain the wood ears, and chop finely.
5	Wash and dry the spinach leaves and chop coarsely.
6	Heat a wok, or large skillet and add the lard and frying oil.
7	Stir-fry the spring onion, garlic and chili peppers together for one minute, then add the wood ears and spinach and stir-fry briefly.
8	Push to one side of the pan and add the sliced pork.
9	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 ?minutes.
10	Pour in the pre-mixed #2 seasoning ingredients and simmer until the sauce has thickened.
11	Add a dash of salt to taste, and serve.
12	Steamed rice a must.