Yield: 4 Servings
|3/16 ounce||Black fungi|
|3 ounces||Jumbo shrimp; shelled, de-veined; and cut in half lengthwise|
|2 ounces||Pork loin; sliced 1/8" wide|
|3 ounces||Sea scallops; horizontally sliced into 1/4" pieces|
|2||Cloves fresh garlic; shredded|
|1||Stalk spring onion; cut lengthwise and chopped|
|1 tablespoon||Chicken stock|
|¼ teaspoon||Malt vinegar|
|1½ cup||Soya bean oil|
|3 drops||Sesame seed oil|
The day before, soak the black fungi in boiling water. (It will become soft as it expands.) Rub gently with your fingers to remove dirt. Drain and add fresh boiling water. Repeat this four times, or until dirt seems to be cleaned away. Add more boiling water and allow to soak for 6 to 10 hours.
Blot dry before cooking. Mix the cornstarch and egg white in a bowl. Add the shrimp, pork, and scallops. Toss lightly until each piece is coated. In another bowl, combine the black fungi, garlic, spring onion, salt, chicken stock, and malt vinegar. Heat the soya bean oil to 325 F. Drop the lightly coated shrimp, pork, and scallops into the wok and stir-fry for one minute.
Remove and drain. Remove all but one tablespoon of cooking oil from the wok. Add black fungi mixture to wok. Bring to a boil. When mixture has come to a boil, drop in drained shrimp, pork, and scallops and stir-fry for 30 seconds. Pour onto a serving dish. Add sesame oil and serve.
EAST 57TH STREET, MANHATTAN.
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .