Stir Fried Pork With Preserved Vegetables Recipe
Ingredients
| Dried black mushrooms | 4 | |
| Marinade | ||
| Soy sauce | 1 Tablespoon | |
| 1 tablespoon dry sherry or Chinese rice wine | ||
| Cornstarch | 2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| 3/4 pound boneless lean pork, cut into matchstick pieces | ||
| Chicken broth | 1/4 Cup (16 tbs) (Sauce) | |
| 1 tablespoon dry sherry or Chinese rice wine | ||
| 1/2 teaspoon hot pepper sauce or chili oil | ||
| Cornstarch | 2 Teaspoon (Sauce) | |
| Water | 1 Tablespoon (Sauce) | |
| Vegetable oil | 2 Tablespoon (Sauce) | |
| 1 stalk celery, thinly sliced diagonally | ||
| 3 tablespoons thinly sliced Sichuan preserved vegetables, rinsed and drained | ||
| 2 green onions (including tops), cut into 1-inch pieces | ||
Directions
1. Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems and thinly slice the caps. Combine the marinade ingredients in a bowl. Add the pork, stir to coat, and set aside for 30 minutes. Combine the sauce ingredients in a small bowl.
2. Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the surface. Add the pork and stir-fry until it is no longer pink, about 2 minutes. Add the mushrooms, celery, preserved vegetables, and green onions and cook for 1 minute. Add the sauce and cook, stirring, until the sauce boils and thickens.
2. Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the surface. Add the pork and stir-fry until it is no longer pink, about 2 minutes. Add the mushrooms, celery, preserved vegetables, and green onions and cook for 1 minute. Add the sauce and cook, stirring, until the sauce boils and thickens.
Chef
