Wood-ear Mushrooms And Pork Stir Fry | |
Ingredients:
1 oz. dried wood-ear mushrooms
2 cups beef stock
1 teaspoon Chinese five spice
1 teaspoon hoisin sauce
1 teaspoon low-salt soy sauce
1/2 teaspoon fish sauce
1 teaspoon garlic, minced
1 tablespoon sesame oil
1 tablespoon scallions, sliced (white part only)
1 1/2 pound piece of pork tenderloin, left over or cooked fresh
1 1/2 tablespoons arrowroot mixed with 1/3 cup of water
| | Directions:
Combine mushrooms, beef stock, five spice, hoisin, soy and fish sauces along with garlic. Bring to a simmer. Simmer slowly for about 45 minutes. Remove mushrooms and slice into thin strips (remove tough stems.) Mushrooms should feel crunchy when bitten.
Heat a wok or large frying pan over medium-high heat. Add pork and scallions and stir-fry just until scallions are translucent. Add remaining ingredients along with the mushrooms. Simmer for about five minutes. Thicken sauce with arrowroot mixture.
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