3/8
1
-------
2
1
1/2
1/2
1/16
2
2
-------
12
2
1/2
2
1
1
1/2
1-1/2
|
oz
#
---
T
T
t
t
t
t
t
---
oz
in
T
T
T
t
T
|
Black Fungus (1)
Pork Liver (2)
-- Marinade
Soy Sauce, light
Rice Wine
Sugar
Salt
Pepper black
Cornstarch
Sesame Oil
---------
Cucumber, thin (3)
Scallions
Ginger
Oil
Stock
Rice Wine
Salt
Oil
|
Prep - (1-3/4 hrs - 45 min work)
- Soak BLACK FUNGUS in warm water for about 30 min until fully
swollen. Remove any woody anchor points and tear large leaves to about
3/4 inch on a side.
- Rinse LIVER and pat dry. Place in the freezer until
somewhat stiff (about 1 hr), then slice about 1/8 inch thick,and
into strips 1-12 inches long by the thickness of the liver.
- Over very high heat bring plenty of water to a boil. Stir in the
Liver slices and bring back to a boil as quickly as possible.
When the water just starts to boil, drain the liver slices and quench
in cold water. Drain well.
- Mix all Marinade items and massage into the Liver
slices. Let marinate for at least 20 minutes turning a couple of
times.
- Slice CUCUMBER thin on a diagonal. See Note-3.
- Cut SCALLIONS into 1-1/2 inch lengths. Slice GINGER very
thin and cut into narrow threads. Mix.
Run - (20 min)
- Heat 2 T Oil in a wok or spacious sauté pan. Stir in
Black Fungus until coated with oil, then stir in Stock
and Rice Wine. Continue to cook, stirring until liquid has
evaporated, then stir in Cucumbers and Salt.
Continue to fry stirring for about 30 seconds, then remove all from
the pan and keep warm. The cucumbers should still have some crunch.
- Clean and dry the pan. Heat 1-1/2 T Oil very hot. Stir in
Ginger mix until coated with oil, then stir in Liver and
fry turning until the marinade is nearly dried out (about 1 minute).
Fold in the Cucumber Mix just until mixed and take off
heat.
- Serve hot, garnished with chopped scallions if you wish, and with
plenty of steamed long grain rice.
|
