Pork Slices With Chinese Vegetable Recipe
Ingredients
| Pork fillet | 225 Gram, thinly sliced | |
| Light soy sauce | 1 Tablespoon | |
| 1 tblspn Chinese wine | ||
| 1 tblspn cornfloor | ||
| Shiitake mushrooms | 5 , dried | |
| 100g mangetout | ||
| Water chestnuts | 100 Gram | |
| Onions spring | 2 | |
| Sunflower oil | 4 Tablespoon | |
| Bamboo shoots | 100 Gram, thinly sliced | |
| Salt | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Water | 2 Teaspoon | |
Directions
Mix the pork with the soy sauce, wine and 1/2 tablespoon of the cornflour.
Soak the mushrooms in boiling water for 15 minutes.
Drain, discard the hard stems and slice the caps.
Halve the mangetout if large.
Cut each water chestnut into small pieces and the spring onions into short lengths.
Heat the oil in a wok and stir-fry the pork for 1 minute or until the meat changes colour.
Remove with a perforated spoon.
In the remaining oil, stir-fry the spring onions briefly.
Add the mangetout, bamboo shoots, mushrooms and water chestnuts and stir-fry for 1 minute.
Add the remaining cornflour with the water, to thicken the sauce.
Soak the mushrooms in boiling water for 15 minutes.
Drain, discard the hard stems and slice the caps.
Halve the mangetout if large.
Cut each water chestnut into small pieces and the spring onions into short lengths.
Heat the oil in a wok and stir-fry the pork for 1 minute or until the meat changes colour.
Remove with a perforated spoon.
In the remaining oil, stir-fry the spring onions briefly.
Add the mangetout, bamboo shoots, mushrooms and water chestnuts and stir-fry for 1 minute.
Add the remaining cornflour with the water, to thicken the sauce.
Chef
