Serving
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Pork, Black Fungus & Bamboo
China - Sichuan
  -   yu xiang rou si
Serves
Effort:
Sched:
DoAhead:  
4 main  
***
45 min  
Yes
A quick stir fry offering a very interesting medley of flavors and textures. In Sichuan it's called "fish-fragrant" because the saucing is similar to that used for fish dishes there. This dish reheats quite well.




1/2
4
12
----
1/4
1
1/2
1
1
----
1
1/2
3/4
1/3
1
1/4
----
2
2
1/2
2
3
oz
oz
oz
---
t
t
T
T
T
---
t
T
t
t
t
c
---
T
cl
in

T
Black Fungus (1)
Bamboo Shoots (2)  
Pork, lean
-- Marinade
Salt
Soy Sauce, light
Rice Wine
Potato Starch
Water
-- Sauce
Sugar
Black Vinegar (3)
Soy Sauce, light
Salt
Potato Starch
Stock
-----------
Chili Paste (4)
Garlic
Ginger
Scallions
Oil
Prep
  1. Put BLACK FUNGUS in a bowl and pour in very hot water sufficient to cover as the fungus expands. Let soak 30 minutes, then drain, remove any gritty attachment points and cut into strips.
  2. Slice BAMBOO SHOOTS thin and cut into narrow strips.
  3. Slice PORK thin with the grain and cut the slices into narrow strips again with the grain.
  4. Mix all Marinade Items and masage into Pork. Set aside for at least 20 minutes.
  5. Mix together All Sauce Items.
  6. Crush GARLIC and chop fine. Slice GINGER very thin and chop fine. Mix.
  7. Slice SCALLIONS very thin, green part only.
Run   (5 minutes)
  1. In a wok or spacious sauté pan heat Oil very hot and fry Pork, stirring until the strips are all separated and the raw color is completely gone.
  2. Push the pork aside and tilt the wok or pan to expose a pool or oil. Stir in Chili Paste until fragrant. Stir in Garlic Mix and then stir everything together. Stir fry another 30 seconds or so until the garlic and ginger are fragrant.
  3. Stir in Black Fungus and Bamboo Shoots and fry stirring until hot, about 1 minute.
  4. Stir in Sauce Mix and stir until well distributed.
  5. Take off heat, stir in Scallions and serve.
NOTES:
  1. Black Fungus: This is sold in most Asian markets dried in plastic bags, (also known as Cloud Ear or Wood Ear). For details see our Black Fungus page.
  2. Bamboo Shoots:   Fresh is best, vacuum bagged is second best and canned third. If you use canned, refresh them in boiling water for a couple minutes to remove some of the "canned" taste. For details see our Bamboo page.
  3. Black Vinegar:   Chinkiang is considered best, Gold Plum is a good brand. For details see our Sours page.
  4. Sichuan Pickled Chili Paste:   I just mash up some Hunan Salted Chili I've already made. Lacking that, Huy Fong's Sambal Oelek will work, and it's available almost everywere.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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