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Print this Recipe    Hot Spicy Pork

Chinese Hot and Spicy Pork w/Tree Ear Fungus

8 oz. pork fillet (tenderloin)
1 1/2 oz. dried wood ear brown fungus,soaked for 25 minutes
1 1/2 oz. young spinach leaves (optional)
2 scallions trimmed and diced
3 thick slices fresh ginger, diced
1 1/4 teaspoons finely chopped garlic
1-3 fresh or pickled red chili peppers, chopped
2 tablespoons softened lard
2 tablespoons frying oil

1/4 teaspoon salt
1 tablespoon light soy sauce
1 tablespoon rice wine or dry sherry
2 teaspoons cornstarch
1 tablespoon vegetable oil

1/2 cup (4 fluid oz.) chicken stock
2 tablespoons light soy sauce
2 teaspoons Chinese brown vinegar (or to taste)
1 teaspoon rice wine or dry sherry
1/2 teaspoon m.s.g. (optional)
1 1/4 teaspoons sugar
1 teaspoon cornstarch

Slice the pork across the grain into very thin slices and cut into
bite-sized pieces. Place in a dish with salt, soy, wine, cornstarch
and oil, mix well and leave for 20 minutes.

Drain the wood ears and chop finely. Wash and dry the spinach
leaves, if used. and chop coarsely. Heat the wok and add the lard
and frying oil. Stir-fry the scallions, garlic, and chili peppers
together for 1 minute, then add the wood ears and spinach and
stir-fry briefly. Push to one side of the pan and add the sliced
pork. Fry on both sides until lightly coloured, then stir in the
other ingredients and continue to stir-fry until the pork is almost
cooked, about 1 1/4 minutes.

Combine stock, soy, vinegar, wine, msg, sugar and cornstarch. Pour
in the wok and simmer until the sauce has thickened. Add a dash of
salt to taste and serve.


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