Chinese Quick-Fried Pork (Yu Hsiang fou Si)
This quick-fried pork recipe is a delicious addition to any Chinese dinner!
- 1 lb Pork fillet tenderloin, thinly sliced then shredded
- 4 Tbs Soy sauce
- 2 tsp Cornflour cornstarch, blended with 2 Tbs water
- 5 Tbs Vegetable oil
- 2 Tbs Dried salted black beans soaked in cold water for 15 minutes, drained and chopped
- 2 Small dried chillis finely chopped
- 2 Garlic cloves crushed
- 4 Chinese dried mushrooms soaked in cold water for 20 minutes, drained and finely chopped
- 1 Leek white part only, finely chopped
- 1 Tbs 'Wood ear' fungi
- piece Fresh root ginger peeled 1 inch and finely chopped
- 3 oz Canned bamboo shoot drained and chopped
- 2 tsp Sesame oil
- 1 1/2 Tbs Wine vinegar
- 2 Tbs Rice wine or dry sherry
- 1 1/2 tsp Sugar
- Combine the pork and 2 tablespoons of soy sauce. Work the sauce into the meat with your fingers.
- Add the cornflour (cornstarch) mixture and stir to blend. Set aside for 10 minutes.
- Heat 3 tablespoons of oil in a frying-pan. When it is hot, add the pork mixture, spreading it out over the bottom of the pan. Stir-fry for 1 minute.
- Using a slotted spoon, transfer the pork strips to a plate.
- Add the remaining oil to the pan. Add the black beans and chillis and stir-fry for 10 seconds.
- Increase the heat to moderately high and add the garlic, vegetables, ginger and bamboo shoot. Stir-fry for 3 minutes.
- Return the pork to the pan and stir in the sesame oil, remaining soy sauce, vinegar, wine or sherry and sugar. Stir-fry for 1 1/2 minutes, or until the mixture is heated through.
- Transfer the mixture to a warmed serving dish and serve at once.
Calories: 366 kcal
Carbohydrates: 11 g
Protein: 27 g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 74 mg
Sodium: 1073 mg
Potassium: 649 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 443 IU
Vitamin C: 4 mg
Calcium: 32 mg
Iron: 2 mg