Sunday, January 15, 2017

Yu xiang rou si

Fish-fragrant pork slivers

A small handful of dried cloud ear mushrooms, soaked in hot water for 30 min
10oz boneless pork loin (~2 chops) with a little fat, cut into 1/8 inch slivers
2/3 cup bamboo shoots or 2 celery stalks
peanut oil
2 tbsp pickled chili paste
1 1/2 tsp finely chopped garlic
2 tsp finely chopped ginger
2 scallions, green parts, very thinly sliced

1/4 tsp salt
1 tsp light soy sauce
1 tbsp potato flour or 1 1/2 tbsp cornstarch + 1 tbsp water
1 tsp Shaoxing rice wine

1 1/2 tsp sugar
1 1/2 tsp Chinkiang or black Chinese vinegar
3/4 tsp light soy sauce
1/2 tsp salt
3/4 tsp potato flour or 1 1/8 tsp cornstarch + 3 tbsp stock or water

Mix marinade, add pork.
Blanch bamboo shoots in boiling water for a minute, rinse in cold water, then cut in fine strips to match pork. Or cut celery into thin strips, salt, wait 15 minutes.
Mix the sauce.
Heat oil, stir-fry pork. As soon as the strips separate, push them to one side, and put the chili paste into the wok. Stir fry briefly, then add garlic and ginger. Stir fry 30 seconds, until aromatic, then add bamboo and mushrooms and stir fry briefly until just hot.
Add the sauce. Add the scallions, serve.

Source: Land of Plenty by Fuchsia Dunlop

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