serves 4
ingredients
2 tablespoons dried wood ear
mushrooms
250g/9oz pork fillet, thinly sliced
1 teaspoon salt
1 teaspoon cornflour, mixed
with 11⁄2 teaspoons water to
form a paste)
3 tablespoons vegetable oil
1 garlic clove, finely chopped
1⁄2 teaspoon finely chopped fresh
root ginger
2 spring onions, finely chopped,
with the white and green parts
separated
2 celery sticks, thinly sliced
1⁄2 teaspoon granulated sugar
1 tablespoon light soy sauce
1 tablespoon chilli sauce
2 teaspoons rice vinegar
1 teaspoon rice wine
a few drops of sesame oil
• Soak the wood ear mushrooms in warm water for about 20 minutes,
then rinse in cold water until the water is clear. Drain well, then cut into
thin shreds.
• Mix the pork in a bowl with a pinch of salt and about half the cornflour
paste until well coated.
• Heat 1 tablespoon of the vegetable oil in a smoking-hot wok. Add the
pork and stir-fry for about 1 minute until the colour changes, then remove
with a slotted spoon and set aside until needed.
• Add the remaining oil to the wok and heat. Add the garlic, ginger, the
white parts of the spring onions, the wood ears and celery, and stir-fry
for 1 minute.
• Return the pork strips to the wok together with the remaining salt, sugar,
soy sauce, chilli sauce, vinegar and wine. Blend well and continue
stirring for another minute.
• Finally, add the green parts of the spring onions and blend in the
remaining cornflour paste and sesame oil. Stir until the sauce has
thickened. Transfer the chilli-flavoured pork to a warmed serving dish,
and serve immediately.
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