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Stir Fried Pork With Preserved Vegetables

Magical.Palate's picture
Ingredients
4 dried black mushrooms
Marinade
1 tablespoon soy sauce
1 tablespoon dry sherry or Chinese rice wine
2 teaspoons cornstarch
1/2 teaspoon sugar
3/4 pound boneless lean pork, cut into matchstick pieces
Sauce
1/4 cup chicken broth
1 tablespoon dry sherry or Chinese rice wine
1/2 teaspoon hot pepper sauce or chili oil
2 teaspoons cornstarch dissolved in
1 tablespoon water
2 tablespoons vegetable oil
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.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Pork
Interest: 
Healthy

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