Pork, Bamboo and Mushrooms
This wok reminds me of the lunch time in Chengdu.
Ingredients
For
two or three:
6-7 dried Chinese mushrooms
200 g pork, cut into thin slices
salt and pepper
75 g bamboo shoots, cut into slices
8 cm leek, chopped
2-3 cm ginger, sliced
2 garlic cloves, finely chopped
1 tbsp sugar
1 tbsp rice wine (or dry sherry)
1 tsp dark rice vinegar
1 tbsp soy sauce
1 tsp corn starch mixed with 1 tsp water
3 tbsp oil
1,5 tbsp black bean sauce
drop of water that was used for soaking the mushrooms
Instructions
1.
Put the dried mushrooms in a bowl. Pour hot boiling water on
top of them until completely covered. Cover with a lid and let
them soften for 20 minutes. Then take the mushrooms out, squeeze,
cut out the stem, and chop the mushrooms into small pieces.
Save the water you used for soaking.
2.
Cut the pork meat into small thin slices. Add some salt and
black pepper.
3.
Wash the bamboo shoots and slice them lengthways.
4.
Chop the garlic, ginger and leek.
5.
In a small bowl mix the sauce with sugar, rice wine, rice vinegar,
soy sauce, corn starch and water.
6.
Heat the oil in a wok pan. Add the ginger and meat. Stir fry
until the meat is turning brown.
7.
Add the mushrooms and fry for a minute.
8.
Add the leek, garlic and black bean sauce. Stir fry for a moment.
9.
Add the bamboo shoots and the sauce. Pour in a drop of water
you used for the mushrooms. Fry for another two minutes until
the meat is tender.
10.
Serve with rice.
