Pork Shreds With Cabbage And Cloud Ears
chinese, mushrooms, pork
3/4 lb boneless pork; lean,shredded
1 small egg white; lightly beaten
2 tablespoon dry sherry; divided
1 tablespoon cornstarch
1/2 teaspoon salt
4 tablespoon peanut oil
1 centiliter garlic; minced
2 scallions; shredded
1 cup cabbage; shredded
2 tablespoon dried cloud ears; soaked and shredded*
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
* Also known as tree ears or wood ears- a curly black and grey Chinese fungus similiar to dried mushrooms in flavor. Must be soaked in hot water 20-30 min before using.
Combine pork, egg white, 1 tbsp sherry, cornstarch and salt. Marinate 30 min. Heat a wok; add oil and stir fry garlic 1 min. Add pork and stir fry until no longer pink, about 3 min. Remove from the pork and set aside.
Add the scallions, cabbage and soaked, shredded cloud ears; stir fry 2 min. Combine the remaining sherry, soy sauce, hosin sauce and sesame oil. Add mixture along with the pork to the wok. Stir well to warm pork and serve.
From: Ideals Chinese Cookbook by Janet Wilk, ISBN 0-8249-3002-9 Posted by: Jim Weller
Yield: 5 servings