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Receta Stir Fried Pork With Preserved Vegetables

by Global Cookbook

Ingredientes

4 x dry balck mushrooms 3/4 lb boneless lean pork cut into     matchstick pcs 1 Tbsp. soy sauce 1 Tbsp. dry sherry or possibly Chinese rice wine 2 tsp cornstarch 1/2 tsp sugar 1/4 c. chicken broth 1 Tbsp. dry sherry or possibly Chinese rice wine

1/2 tsp warm pepper sauce     (or possibly chili oil) 2 tsp cornstarch dissolved in 1 Tbsp. water 2 Tbsp. vegetable oil 1 x celery stalk thinly sliced,     on the diagonal 3 Tbsp. thin-sliced Sichuan preserved vegetables rinsed, liquid removed 2 x green onions, including tops cut 1" pcs

Direcciones

1. Soak the mushrooms in hot water to cover for 30 min; drain. Cut off and throw away the stems and thinly slice the caps. Combine the marinade ingredients in a bowl. Add in the pork, stir to coat, and set aside for 30 min. Combine the sauce ingredients in a small bowl.
2. Place a wok or possibly wide frying pan over high heat till warm. Add in the vegetable oil, swirling to coat the surface. Add in the pork and stir-fry till it is no longer pink, about 2 min. Add in the mushrooms, celery, preserved vegetables, and green onions and cook for 1 minute. Add in the sauce and cook, stirring, till the sauce boils and thickens.
3. This recipe yields 4 servings.
4. Tip: Sichuan preserved vegetables (jar choy) are mustard stems preserved with salt and grnd chiles. They are sold in Chinese markets in plastic bags or possibly small flat cans. After opening, transfer to a jar and chill for up to six months or possibly longer.
5. Comments: Some kids grow up craving pickles. I grew up snacking on slices of preserved vegetables. They were deliciously warm, spicy, and sour. I still love their flavor as a quick seasoning for stir-fried pork.

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