| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Chinese, Meats |
6 |
Servings |
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 |
ts |
Garlic; minced |
| 3 |
|
Red chili peppers; fresh or pickled/chopped |
| 2 |
tb |
Lard; softened |
| 2 |
tb |
Oil; for frying |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Light soy sauce |
| 1 |
tb |
Rice wine;or dry sherry |
| 2 |
ts |
Cornstarch |
| 1 |
tb |
Vegetable oil |
| 1/2 |
c |
Chicken stock |
| 2 |
tb |
Light soy sauce |
| 2 |
ts |
Chinese brown vinegar |
| 1 |
ts |
Rice wine; or dry sherry |
| 1/2 |
ts |
M.S.G.; optional |
| 1 1/4 |
ts |
Sugar |
| 1 |
ts |
Cornstarch |
INSTRUCTIONS
BARB DAY
SEASONING #1
SEASONING #2
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 1 1/4 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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