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Chinese Food Recipes >> Chinese food recipe Pork >> Muxi Pork

INGREDIENTS
1 oz (25g) wood ears, reconstituted
1 oz (25g) golden needles
3 1/2 oz (100g) lean boneless pork
1/2 tsp fresh ginger, minced
1 tsp cornstarch (cornflour)
2 tsp soy sauce
3 eggs
5 oz (150 ml) vegetable oil
1 tbsp rice wine
1 tsp salt, or to taste
1 oz spinach, cut into 3 inch (7 cm) pieces
1/2 tsp sesame oil
1/4 tsp MSG
RECIPE
 
  1. Wash the wood ears and drain. Soak the golden needles in warm water for 5 minutes. Drain and cut crosswise into halves. Set aside.
  2. Wash the pork and cut it into slivers. Mix with the soy sauce, ginger, and cornstarch, and set aside.
 
  • Best the eggs and mix with 3/4 tsp salt. Scramble the eggs in 5 tsp of the oil and set aside.
  • Heat 4 tsp of the oil in a wok over high to very hot, add the port slivers and stir-fry for about 30 seconds, or until the meat is partially cooked. Stir in the rice wine. Remove the pork and set aside.
  • Heat the remaining 1 tbsp oil in the wok. Add the golden needles and wood ears and stir-fry for 30 seconds. Add the 1/4 tsp salt, MSG, and spinach pieces. Stir-fry until the spinach leaves darken slightly. Add the pork slivers and scrambled egg. Stir-fry another few seconds to blend the ingredients. Sprinkle with the sesame oil, and serve.
 
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