| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Meats |
6 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Boned pork shoulder |
| 1/2 |
tb |
Dark soy sauce |
| 1/4 |
c |
Cloud ear black fungus |
| 3/4 |
c |
Winter bamboo shoots |
| 1/2 |
c |
Water chestnuts |
| 6 |
|
Thin slices of ginger root |
| 1 |
tb |
Szechuan hot sauce (halve for non-chili lovers) |
| 1/3 |
c |
Stock |
| 2 |
|
Green onions |
| 2 |
tb |
Peanut oil |
INSTRUCTIONS
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 & thinly slice cloud ears.
Stir-frying: Heat wok to hot; add oil. When oil
begins to smoke, add pork & stir-fry for about 1
minute or until it looks slightly shriveled. Toss in
bamboo shoots, water chestnuts, cloud ears & 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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