Chinese Hot and Spicy Pork W/tree Ear Fungus
Ingredients
- 8 oz. pork fillet (tenderloin)
- 1 1/2 oz. dried wood ear brown fungus,soaked for 25 minutes
- 1 1/2 oz. young spinach leaves (optional)
- 2 scallions trimmed and diced
- 3 thick slices fresh ginger, diced
- 1 1/4 teaspoon finely chopped garlic
- 1-3 fresh or pickled red chili peppers, chopped
- 2 tablespoon softened lard
- 2 tablespoon frying oil
- 1/4 teaspoon salt
- 1 tablespoon light soy sauce
- 1 tablespoon rice wine or dry sherry
- 2 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 1/2 cup (4 fluid oz.) chicken stock
- 2 tablespoon light soy sauce
- 2 teaspoon Chinese brown vinegar (or to taste)
- 1 teaspoon rice wine or dry sherry
- 1/2 teaspoon m.s.g. (optional)
- 1 1/4 teaspoon sugar
- 1 teaspoon cornstarch
Instructions
Slice the pork across the grain into very thin slices and cut into bite-sized pieces. Place in a dish with salt, soy, wine, cornstarch and oil, mix well and leave for 20 minutes. Drain the wood ears and chop finely. Wash and dry the spinach leaves, if used. and chop coarsely. Heat the wok and add the lard and frying oil. Stir-fry the scallions, garlic, and chili peppers together for 1 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 coloured, then stir in the other ingredients and continue to stir-fry until the pork is almost cooked, about 1 1/4 minutes. Combine stock, soy, vinegar, wine, msg, sugar and cornstarch. Pour in the wok and simmer until the sauce has thickened. Add a dash of salt to taste and serve.