(3 American servings/6 Chinese servings)
3 dried Chinese mushrooms
1/2 pound lean pork (tenderloin, butt or shoulder)
1/2 cup bamboo, sliced
6 water chestnuts
2 scallions
4 fresh mushrooms
4 tablespoons oil
1/2 teaspoon salt
1 clove garlic, crushed
2 thin slices fresh ginger root
1/2 cup bean sprouts
1/2 teaspoon salt
1 tablespoon sherry
1/2 cup chicken or meat broth
1 tablespoon soy sauce
1 tablespoon cornstarch dissolved in 3 tablespoons water
Soak the dried mushrooms in hot water for about 30 minutes. Squeeze dry, remove stalks and cut caps in 1/4 to 1/2 inch wide strips. Cut the pork across the grain into 1/8 inch thick slices. Cut the bamboo in 1/8 to 1/4 in inch slices and the water chestnuts cut in 1/4 inch thick slices.
Cut the scallions in 1 inch long pieces diagonally. Cut mushrooms in 1/4 inch thick slices. Heat 2 tablespoons oil in a wok or other pan. Add the salt and stir fry for 30 seconds. Add the garlic and ginger and stir fry for about 45 seconds or until lightly browned. Remove garlic from pan. Add bamboo, water chestnuts, mushrooms and Chinese mushrooms and stir fry for 1 minute. Add bean sprouts and stir for another 30 to 45 seconds.
Remove from the pan. Add remaining oil and heat. Add salt and scallions and stir fry for 30 seconds. Add the pork and stir fry for about 2 1/2 minutes. Stir in sherry and stir fry to blend. Return vegetables to the pan, add broth and soy sauce and bring quickly to a boil. Reduce heat, cover and simmer for about 2 minutes or until tender. Stir in the cornstarch mixture to thicken and serve immediately.
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