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Title: Pork Shreds with Cabbage and Cloud Ears
Categories: Chinese Pork Mushroom Blank
Yield: 5 Servings
3/4 | lb | Boneless pork; lean,shredded |
1 | sm | Egg white; lightly beaten |
2 | tb | Dry sherry; divided |
1 | tb | Cornstarch |
1/2 | ts | Salt |
4 | tb | Peanut oil |
1 | cl | Garlic; minced |
2 | Scallions; shredded | |
1 | c | Cabbage; shredded |
2 | tb | Dried cloud ears; soaked and shredded* |
1 | tb | Soy sauce |
1 | tb | Hoisin sauce |
1 | ts | 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
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