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Spinach Stir Fry With Pork Eggs And Ginger

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Spinach Stir Fry With Pork Eggs And Ginger tastes awsome. Spinach Stir Fry With Pork Eggs And Ginger can be prepared easily. Spinach Stir Fry With Pork Eggs And Ginger must be tried by pork lovers.
Ingredients
  Eggs 4
  Baking powder 1 Pinch
  Monosodium glutamate 1 Teaspoon
  Cornstarch 2 Tablespoon
  Chinese rice wine/Dry sherry 2 Tablespoon
  Pork tenderloin 1⁄4 Pound, thinly sliced
  Spinach 1⁄2 Pound, prepared
  Dried chinese mushrooms 1⁄4 Cup (4 tbs), presoaked (tree ear variety)
  Canned bamboo shoots 1⁄4 Cup (4 tbs), drained
  Fresh ginger 1⁄2 Inch
  Trimmed leeks 1 Small (white parts only)
  Soy sauce 2 Tablespoon
  Wine vinegar/Cider vinegar 1 Tablespoon
  Sugar 1 1⁄2 Tablespoon
  Chicken stock 1 1⁄2 Tablespoon
  Sunflower oil 1⁄2 Cup (8 tbs)
  Steamed rice 1⁄2 Cup (8 tbs) (Served With)
  Salt To Taste
  Pepper To Taste
Directions

Make the marinade: beat 1 egg lightly and pour half of it into a bowl.
Add a pinch each of salt, pepper, baking powder, monosodium glutamate (if used), 1 1/2 tbsp cornstarch, and 1 1/2 tsp rice wine or dry sherry.
Shred the pork and mix well with the marinade.
Leave to stand for 10 minutes.
Meanwhile, wash the spinach leaves and slice them lengthwise in half, along the central rib.
Drain and rinse the mushrooms then trim off any rough parts.
Cut the mushrooms and bamboo shoots into thin strips.
Peel the ginger and chop finely together with the leek.
Beat the 3 remaining eggs lightly with the reserved half egg, seasoning with a little salt and monosodium glutamate if wished.
Make the sauce: mix the remaining cornstarch with 1 1/2 tbsp cold water in a bowl and add 2 tbsp soy sauce, 1 1/2 tbsp rice wine or dry sherry, 1 1/2 tbsp vinegar, 1 1/2 tbsp sugar, 3 tbsp stock, and a pinch of monosodium glutamate (optional).
Twenty minutes before you intend serving the dish, steam the rice and keep hot while you cook the meat.
Heat 1/3 cup sunflower oil in a wok or large skillet.
Heat a large serving plate in the oven.
When the oil is very hot, add the pork and bamboo shoots and stir fry over high heat for 1 1/2 minutes, keeping the meat strips as separate as possible.
Transfer to a heated serving plate.
Add 1 1/2 tbsp fresh oil to the oil remaining in the wok and when hot, but not smoking hot, pour in the beaten eggs and cook briefly until they have set.
Remove with a ladle, draining well, and keep hot on the serving plate.
Fry the leek and ginger for 30 seconds in the remaining oil.
Add the spinach and stir fry for a further 30 seconds; add the well mixed sauce, stir to combine with spinach for 30 seconds as it thickens and comes to a boil.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Ingredient: 
Vegetable

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