Yield: 6 servings
|8 ounces||Pork tenderloin; filet|
|1½ ounce||Wood ear fungus; dried, soaked 25 minutes in warm water|
|1½ ounce||Spinach;leaves young, tender|
|2 \N||Green onions; trimmed;diced|
|1 tablespoon||Light soy sauce|
|1 tablespoon||Rice wine;or dry sherry|
|½ cup||Chicken stock|
|2 tablespoons||Light soy sauce|
|2 teaspoons||Chinese brown vinegar|
|1 teaspoon||Rice wine; or dry sherry|
|3 \N||Ginger; slices/thick/fresh|
|1¼ teaspoon||Garlic; minced|
|3 \N||Red chili peppers; fresh or pickled/chopped|
|2 tablespoons||Lard; softened|
|2 tablespoons||Oil; for frying|
|1 tablespoon||Vegetable oil|
|½ teaspoon||M.S.G.; optional|
Slice the pork across the grain into very thin slices and cut into bite sized pieces. Place in a dish with the #1 seasoning ingredients. Mix well and leave for 20 minutes.
Drain the Wood Ears, and chop finely. Wash and dry the spinach leaves and chop coarsely. Heat a wok, or large skillet and add the lard and frying oil. Stir-fry the spring onion, garlic and chili peppers together for one minute, then add the Wood Ears and spinach and stir-fry briefly. Push to one side of the pan and add the sliced pork. Fry on both sides until lightly colored, then stir in the other ingredients and continue to stir-fry until the pork is almost cooked, about 1¼ minutes.
Pour in the pre-mixed #2 seasoning ingredients and simmer until the sauce has thickened. Add a dash of salt to taste, and serve.
Steamed rice a MUST.