Stewed Pork Rolls
|Dried black mushrooms||5 Large|
|Hot water||2 Cup (32 tbs)|
|Green onions||5 , chopped 1-1/2-inch lengths|
|Bamboo shoot slices||14|
|Pork tenderloin||1 Pound|
|Rice wine/Dry sherry||1 Tablespoon|
|Soy sauce||5 Tablespoon|
|Oil||5 Cup (80 tbs) (For Deep Frying)|
|Worcestershire sauce||3 Tablespoon|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Sesame oil||2 Teaspoon|
Soak dried black mushrooms in 2 cups hot water until soft, 15 to 30 minutes.
Drain and remove hard stems.
Slice softened mushrooms into 14 pieces.
Chop green onions into 1-1/2-inch lengths, making 14 pieces.
Cut pork into 14 slices about 2 inches square.
Pound each slice with the broad side of a cleaver to flatten.
Place a piece of mushroom, a piece of green onion and a bamboo shoot slice on each pork square.
Roll up and secure with a wooden pick.
Mix marinade ingredients in a shallow dish.
Add pork rolls, coating with marinade.
Let stand 20 minutes.
Heat 5 cups oil in a wok over high heat to 350°F (175°C).
Carefully lower 7 pork rolls into hot oil with a slotted metal spoon.
Deep-fry until browned, about 1 minute.
Remove with slotted spoon, draining well over wok; set aside.
Repeat with 7 remaining pork rolls.
Remove oil from wok except 1 tablespoon.
Heat oil remaining in wok over medium heat 30 seconds.
Add leftover marinade, Worcestershire sauce, sugar and boiling water; mix well.
Add fried pork rolls.
Cover and cook 30 minutes over medium heat.
Add sesame oil, stirring to coat pork rolls with sauce.
Remove wooden picks.