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293
Simple and Delicious China Food Recipes, Download
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 Chinese
food recipe >> Pork>> Muxi Pork
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| 1 oz (25g) wood ears, reconstituted
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| 1 oz (25g) golden needles
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| 3 1/2 oz (100g) lean boneless
pork |
| 1/2 tsp fresh ginger, minced
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| 1 tsp cornstarch (cornflour)
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| 2 tsp soy sauce |
| 3 eggs |
| 5 oz (150 ml) vegetable oil
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| 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 |
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- Wash the wood ears and drain.
Soak the golden needles in warm
water for 5 minutes. Drain and
cut crosswise into halves. Set
aside.
- Wash the pork and cut it into
slivers. Mix with the soy sauce,
ginger, and cornstarch, and set
aside.
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 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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