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Quick-Fried Pork
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!
1/2 kg Pork fillet (tenderloin), thinly sliced then shredded
4 tablespoons soy sauce
2 teaspoons cornflour (cornstarch), blended with 2 tablespoons water
5 tablespoons vegetable oil
2 tablespoons dried salted black beans, soaked in cold water for 15 minutes, drained and chopped
2 small dried chillis, finely chopped
2 garlic cloves, crushed
4 Chinese dried mushrooms, soaked n cold water for 20 minute, drained and finely chopped
1 leek, white part only finely chopped
1 tablespoons 'wood ear' fungi
21/2 cm Fresh root ginger, peeled and finely chopped
75g canned bamboo shoots, drained and chopped
2 teaspoons sesame oil
11/2 tablespoons wine vinegar
2 rice wine or dry sherry
11/2 teaspoon sugar
Method :
Combine the pork and 2 tablespoons of soy sauce. Work the sauce into the met with your finger. Add the conflour (conrnstarch) mixture and stir to blend. Set aside for 10 mixtures.
Heat 3 tablespoons of oil in a frying-pan. When it is hot, add the pork mixture, spreading it our over he bottom of the pan. Stir-fry for 1 minute. Using a slotted spoon, transfer the pork strips to a plate.
Add the remaining oil to the pan. Add the black beans and chillis and stir-fry for 10 seconds. Increase the heat to moderately high and add the garlic, vegetables, ginger and bamboo shoot. Stir-fry for 3 minutes. Return the pork to the pan and stir in the sesame oil, remaining soy sauce, vinegar, wine or sherry and sugar. Stir-fry 11/2 minutes, or until the minute is heated through.
Transfer the mixture to a warmed serving dish and serve at once.
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