Try this Chinese- Spicy Pork Strips with Black Fungus recipe, or contribute your own.

Still searching for what to cook ?

Name: Chinese- Spicy Pork Strips with Black Fungus
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Chinese
Ingredients: 2 Green onions; 1/3 c Vegetable stock; 3/4 lb Boned pork shoulder; 1/2 c Water chestnuts; 6 Thin slices of ginger root; 1/4 c Cloud ear black fungus; 3/4 c Winter bamboo shoots; 1 tb Szechuan hot sauce (halve; 2 tb Peanut oil; 1/2 tb Dark soy sauce

Find the most delicious recipes here

INGREDIENTS

2 Green onions
1/3 c Vegetable stock
3/4 lb Boned pork shoulder
1/2 c Water chestnuts
6 Thin slices of ginger root
1/4 c Cloud ear black fungus
3/4 c Winter bamboo shoots
1 tb Szechuan hot sauce (halve
2 tb Peanut oil
1/2 tb Dark soy sauce

Servings

INSTRUCTIONS

Preparation: Wash and soak cloud ears in warm water for 45 minutes. Slice pork into 2" strips with the grain; marinate in dark soy sauce while finishing preparations. Slice bamboo shoots into 2" strips, and water chestnuts into thin rounds. Mix Szechuan hot sauce with stock. Thinly slice green onions on bias. Drain, wash & thinly slice cloud ears. Stir-frying: Heat wok to hot; add oil. When oil begins to smoke, add pork & stir-fry for about 1 minute or until it looks slightly shriveled. Toss in bamboo shoots, water chestnuts, cloud ears & ginger, stir-fry with pork for 1 more minute. Pour in liquid ingredients quickly around side of wok. Keep stirring until sauce reduces to almost nothing. Add green onions at last minute. Serve.

NOTES

Alert editor

Chinese- Spicy Pork Strips with Black Fungus

2 Green onions
1/3 c Vegetable stock
3/4 lb Boned pork shoulder
1/2 c Water chestnuts
6 Thin slices of ginger root
1/4 c Cloud ear black fungus
3/4 c Winter bamboo shoots
1 tb Szechuan hot sauce (halve
2 tb Peanut oil
1/2 tb Dark soy sauce

Preparation:  Wash and soak cloud ears in warm water for 45 minutes. Slice  pork into 2" strips with the grain; marinate in dark soy sauce while  finishing preparations. Slice bamboo shoots into 2" strips, and water  chestnuts into thin rounds.  Mix Szechuan hot sauce with stock. Thinly  slice green onions on bias. Drain, wash & thinly slice cloud ears.    Stir-frying:  Heat wok to hot; add oil.  When oil begins to smoke, add pork  & stir-fry for about 1 minute or until it looks slightly shriveled. Toss in  bamboo shoots, water chestnuts, cloud ears & ginger, stir-fry with pork for  1 more minute.  Pour in liquid ingredients quickly around side of wok. Keep  stirring until sauce reduces to almost nothing. Add green onions at last  minute.  Serve.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (155g)
Recipe Makes: 6 Servings

Calories: 51
Calories from Fat: 41 (80%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 1.4g
Cholesterol 0mg		0 %
Sodium 353.2mg		12 %
Potassium 25.8mg		1 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 2.3g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 51

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe