Chinese Spicy Pork Strips With Black Fungus
Ingredients| 3/4 lb boned pork shoulder |
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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.
Servings: 6
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