Thursday, July 3, 2008

Chilli-Flavoured Pork

Chilli-Flavoured Pork
Serves 4

2 tablespoons dried wood ear mushrooms
250g/9oz pork fillet, thinly sliced
1 teaspoon salt
1 teaspoon cornflour, mixed with 11/2 teaspoons water to form a paste)
3 tablespoons vegetable oil
1 garlic clove, finely chopped
1/2 teaspoon finely chopped fresh root ginger
2 spring onions, finely chopped, with the white and green parts separated
2 celery sticks, thinly sliced
1/2 teaspoon granulated sugar
1 tablespoon light soy sauce
1 tablespoon chilli sauce
2 teaspoons rice vinegar
1 teaspoon rice wine a few drops of sesame oil

• Soak the wood ear mushrooms in warm water for about 20 minutes, then rinse in cold water until the water is clear. Drain well, then cut into thin shreds.
• Mix the pork in a bowl with a pinch of salt and about half the cornflour paste until well coated.
• Heat 1 tablespoon of the vegetable oil in a smoking-hot wok. Add the pork and stir-fry for about 1 minute until the colour changes, then remove with a slotted spoon and set aside until needed.
• Add the remaining oil to the wok and heat. Add the garlic, ginger, the white parts of the spring onions, the wood ears and celery, and stir-fry for 1 minute.
• Return the pork strips to the wok together with the remaining salt, sugar, soy sauce, chilli sauce, vinegar and wine. Blend well and continue stirring for another minute.
• Finally, add the green parts of the spring onions and blend in the remaining cornflour paste and sesame oil. Stir until the sauce has thickened. Transfer the chilli-flavoured pork to a warmed serving dish, and serve immediately.

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