Muxi Pork
Ingredients
1 oz (25g) wood ears,
reconstituted
5 oz (150 ml) vegetable oil
1 oz (25g) golden needles
1 tbsp rice wine
3 1/2 oz (100g) lean boneless pork
1 tsp salt, or to taste
1/2 tsp fresh ginger, minced
1 oz spinach, cut into 3 inch (7 cm) pieces
1 tsp cornstarch (cornflour)
1/2 tsp sesame oil
2 tsp soy sauce 1/4 tsp MSG
3 eggs
Directions
- 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.
- 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.
