Ingredients
- 3 chili peppers (red)
- 2 green onions
- 2 lard
- 1 1/2 wood ear fungus
- 130 gr pork tenderloin
- 120 ml chicken stock
- 45 ml soy sauce (light)
- 30 ml oil
- 16 ml vegetable oil
- 10 ml chinese brown vinegar
- 8 gr cornstarch
- 16 ml rice wine
- 6 gr spinach
- 5 gr sugar
- 4 gr garlic
- 5 ml rice wine
- 1 gr salt
- 3 slices ginger
Slice the pork across the grain into very thin slices and cut into bite sized pieces. Place in a dish with the #1 seasoning ingredients. Mix well and leave for 20 minutes. Drain the Wood Ears, and chop finely. Wash and dry the spinach leaves and chop coarsely. Heat a wok, or large skillet and add the lard and frying oil. Stir-fry the spring onion, garlic and chili peppers together for one minute, then add the Wood Ears and spinach and stir-fry briefly. Push to one side of the pan and add the sliced pork. Fry on both sides until lightly colored, then stir in the other ingredients and continue to stir-fry until the pork is almost cooked, about 1.25 minutes. Pour in the pre-mixed #2 seasoning ingredients and simmer until the sauce has thickened. Add a dash of salt to taste, and serve. Steamed rice a MUST.
