Spinach Stir Fry With Pork Eggs And Ginger
|Baking powder||1 Pinch|
|Monosodium glutamate||1 Teaspoon|
|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)|
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.