Chinese: Spicy Pork Strips With Black Fungus

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Servings: 6 Difficulty: Advanced
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A vibrant stir-fry featuring tender pork, crunchy vegetables, and a fiery Szechuan kick.
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This classic Chinese stir-fry is a feast for the senses, combining tender strips of pork shoulder with the earthy texture of cloud ear fungus and the crisp crunch of winter bamboo shoots. The dish is brought together by a savory, spicy sauce made from dark soy sauce and Szechuan hot sauce, creating a perfect balance of umami and heat. Water chestnuts add a delightful, refreshing snap that contrasts beautifully with the rich meat. It&# 226;€™s a quick and satisfying weeknight dinner that captures the essence of home-style Chinese cooking. Serve it over steamed rice to soak up the flavorful sauce, and enjoy the harmonious blend of textures and bold flavors in every bite.

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Chinese: Spicy Pork Strips With Black Fungus

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 213.9

Description

This classic Chinese stir-fry is a feast for the senses, combining tender strips of pork shoulder with the earthy texture of cloud ear fungus and the crisp crunch of winter bamboo shoots. The dish is brought together by a savory, spicy sauce made from dark soy sauce and Szechuan hot sauce, creating a perfect balance of umami and heat. Water chestnuts add a delightful, refreshing snap that contrasts beautifully with the rich meat. It&# 226;€™s a quick and satisfying weeknight dinner that captures the essence of home-style Chinese cooking. Serve it over steamed rice to soak up the flavorful sauce, and enjoy the harmonious blend of textures and bold flavors in every bite.

Ingredients

Directions

  1. Wash and soak the cloud ear black fungus in warm water for 45 minutes until softened.
  2. Slice the pork shoulder into 2-inch strips against the grain for tenderness.
  3. Marinate the pork strips in the dark soy sauce while you prepare the other ingredients.
  4. Slice the winter bamboo shoots into 2-inch strips and the water chestnuts into thin rounds.
  5. Drain, wash, and thinly slice the rehydrated cloud ear fungus.
  6. Mix the Szechuan hot sauce with the stock in a small bowl.
  7. Thinly slice the green onions on a bias and set aside.
  8. Heat a wok over high heat and add the peanut oil until it begins to smoke.
  9. Add the marinated pork strips and stir-fry for about 1 minute until slightly shriveled.
  10. Toss in the bamboo shoots, water chestnuts, sliced cloud ears, and ginger root.
  11. Stir-fry vigorously for another minute to cook the vegetables.
  12. Pour the hot sauce and stock mixture quickly around the sides of the wok.
  13. Keep stirring until the sauce reduces and thickens, coating all ingredients.
  14. Add the sliced green onions at the last minute and toss to combine.
  15. Serve immediately over steamed rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 213.9kcal
% Daily Value *
Total Fat 12.0g19%
Saturated Fat 4.3g22%
Cholesterol 68.1mg23%
Sodium 181.6mg8%
Total Carbohydrate 1.7g1%
Dietary Fiber 0.8g4%
Sugars 0.8g
Protein 23.4g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese, spicy, pork, stir fry, black fungus, cloud ear, bamboo shoots, water chestnuts, szechuan, dark soy sauce, quick dinner, asian cuisine, vegetables, tender, crunchy, wok, garlic, ginger, green onion, weeknight meal
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