Spicy Pork Strips With Black Fungus
Description
This Chinese main features Boned pork shoulder 1 tablespoon Szechuan hot sauce (halve, Dark soy sauce -for non-chili lovers, Cloud ear black fungus 1/3 c Stock, Winter bamboo shoots 2 Green onions, Water chestnuts 2 tablespoon Peanut oil. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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
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slices of ginger root
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 213.4kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 4.3g22%
- Cholesterol 68.1mg23%
- Sodium 158.6mg7%
- Total Carbohydrate 1.6g1%
- Dietary Fiber 0.8g4%
- Sugars 0.8g
- Protein 23.3g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bamboo, black, boned, chestnuts, chinese, cloud, dark, ear, fungus, green, halve, hot, lovers, main, nonchili, oil, onions, peanut, pork, sauce
