Ingredients
3/4 lb boned pork shoulder
1/2 tbsp dark soy sauce
1/4 cup cloud ear black fungus
3/4 cup winter bamboo shoots
1/2 cup water chestnuts
6 thin slices of ginger root
1 tbsp szechuan hot sauce (halve for non-c, hili lovers)
1/3 cup stock
2 green onions
2 tbsp peanut oil
Directions
Preparation: Wash and soak cloud ears in warm water for 45 minutes.
Slice pork into 2" strips with the grain; marinate in dark soy sauce
while finishing preparations. Slice bamboo shoots into 2" strips, and
water chestnuts into thin rounds. Mix Szechuan hot sauce with stock.
Thinly slice green onions on bias. Drain, wash & thinly slice cloud
ears.
Stir-frying: Heat wok to hot; add oil. When oil begins to smoke,
add pork & stir-fry for about 1 minute or until it looks slightly
shriveled. Toss in bamboo shoots, water chestnuts, cloud ears &
ginger, stir-fry with pork for 1 more minute. Pour in liquid
ingredients quickly around side of wok. Keep stirring until sauce
reduces to almost nothing. Add green onions at last minute. Serve.
Servings: 6 servings
Chinese: Spicy Pork Strips With Black Fungus Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Pork
The History of Recipes
Written cooking instructions as an idea can be observed way back into history, certainly as far back into recorded history as early Egypt, and maybe further still. However, in the main part, these old cook books were just very basic pictorial instructions for food preparation.
Continuing our culinary historical journey, there were a couple of cookery books which appeared in the 14th Century - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these have no connection with the indian food that is served today, but rather accounts of the types of food prepared by the chefs of the rich. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the Middle-East, including coriander, basil and rosemary. These new herbs and spices prompted an explosion in publications on food, the majority of which still exist in private cookery archives. The TV revolution brings us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Chinese_ Spicy Pork Strips With Black Fungus recipe.
