PORK: This is a traditional recipe that has been referred to as the "fish-flavoured" way of cooking pork. But fish is not an ingredient at all.

FISH-FLAVOURED PORK魚香肉絲:



12 oz. leg of pork

10 dried wood-ear***

½ cup each of canned water chestnuts and bamboo shoot, cut into matchsticks

seasoning:

1 tbsp. dark soy sauce
1 tsp. rice wine or dry sherry
3 tbsp. cold water
2 tsp. tapioca starch


sauce:

1 tbsp. rice wine or dry sherry
1 tbsp. dark soy sauce
1 tsp. sugar
½ tsp. sesame oil
1 tsp. black Chinese vinegar
1½ tbsp. water
1 tsp. tapioca starch


1 tbsp. each green onion, ginger and garlic

1 tbsp hot & spicy bean paste

cooking oil


***wood-ear is dried black fungus, available in Chinese supermarket***




Slice pork into thin slices then julienne into ¼ -inch wide strips. Mix seasoning ingredients together and pour into pork strips. Mix well and let marinate for 30 minutes.

Soak wood ear in warm water until well-softened. Cut into julienne strips.

In wok or large non-stick saucepan, heat 3 tbsp. oil over high heat until very hot. Add pork strips, toss well and cook until no longer pink. Remove with a slotted spoon. Set aside.

Heat 1 tbsp. oil over high heat until hot and stir-fry garlic, green onion and ginger together for 1 minute. Add hot bean sauce & stir together to mix well. Add wood ear, water chestnut and bamboo shoots and toss together for 1 -2 minutes. Mix sauce ingredients together and pour into mixture in pan together with cooked pork. Toss well together to coat and cook until heated through. Serve immediately.