Chinese: spicy pork strips with black fungus
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Chinese: spicy pork strips with black fungus
  Chinese    Spicy    Pork  
Last updated 6/12/2012 1:14:56 AM. Recipe ID 44070. Report a problem with this recipe.
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      Title: Chinese: spicy pork strips with black fungus
 Categories: Main dish, Chinese, Pork, Ethnic
      Yield: 6 Servings
 
    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
 
  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.
  




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Recipe ID 44070 (Apr 03, 2005)

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