Stir-Fried Pork With Preserved Vegetables

Recipe Ingredients

4		Dried balck mushrooms
3/4 lb	340g / 11oz	Boneless lean pork - cut into
		Matchstick pieces
		Marinade
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Dry sherry or Chinese rice wine
2 teaspoons	10ml	Cornstarch
1/2 teaspoon	2.5ml	Sugar
		Sauce
1/4 cup	59ml	Chicken broth
1 tablespoon	15ml	Dry sherry or Chinese rice wine
1/2 teaspoon	2.5ml	Hot pepper sauce
		= (or chili oil)
2 teaspoons	10ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water
		Cooking
2 tablespoons	30ml	Vegetable oil
1		Celery stalk - thinly sliced,
		On the diagonal
3 tablespoons	45ml	Thin-sliced Sichuan preserved vegetables - rinsed, drained
2		Green onions, including tops - cut 1" pieces

Recipe Instructions

Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems and thinly slice the caps. Combine the marinade ingredients in a bowl. Add the pork, stir to coat, and set aside for 30 minutes. Combine the sauce ingredients in a small bowl.

Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the surface. Add the pork and stir-fry until it is no longer pink, about 2 minutes. Add the mushrooms, celery, preserved vegetables, and green onions and cook for 1 minute. Add the sauce and cook, stirring, until the sauce boils and thickens.

This recipe yields 4 servings.

Tip: Sichuan preserved vegetables (jar choy) are mustard stems preserved with salt and ground chiles. They are sold in Chinese markets in plastic bags or small flat cans. After opening, transfer to a jar and refrigerate for up to six months or longer.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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