Chilli flavoured pork
Instructions:
- 2 tablespoons dried wood ear mushrooms
- 250g/9oz pork fillet, thinly sliced
- 1 teaspoon salt
- 1 teaspoon cornflour, mixed with 11⁄2 teaspoons water to form a paste)
- 3 tablespoons vegetable oil
- 1 garlic clove, finely chopped
- 1⁄2 teaspoon finely chopped fresh root ginger
- 2 spring onions, finely chopped, with the white and green parts separated
- 2 celery sticks, thinly sliced
- 1⁄2 teaspoon granulated sugar
- 1 tablespoon light soy sauce
- 1 tablespoon chilli sauce
- 2 teaspoons rice vinegar
- 1 teaspoon rice wine
- a few drops of sesame oil
- Soak the wood ear mushrooms in warm water for about 20 minutes, then rinse in cold water until the water is clear. Drain well, then cut into thin shreds.
- Mix the pork in a bowl with a pinch of salt and about half the cornflour paste until well coated.
- Heat 1 tablespoon of the vegetable oil in a smoking-hot wok. Add the pork and stir-fry for about 1 minute until the colour changes, then remove with a slotted spoon and set aside until needed.
- Add the remaining oil to the wok and heat. Add the garlic, ginger, the white parts of the spring onions, the wood ears and celery, and stir-fry for 1 minute.
- Return the pork strips to the wok together with the remaining salt, sugar, soy sauce, chilli sauce, vinegar and wine. Blend well and continue stirring for another minute.
- Finally, add the green parts of the spring onions and blend in the remaining cornflour paste and sesame oil. Stir until the sauce has thickened. Transfer the chilli-flavoured pork to a warmed serving dish, and serve immediately.
- serves 4