CHINESE PORK AND MUSHROOMS
Since we moved out of the city, it has gotten very hard to get good chinese food. I have to make it, unless we want greasy chinese fast food or drive 30 minutes to pick some up. The funny thing is, Chinese food night was not always a good night in our house. When win would walk through the door after coming home from a long days work, I would announce, Chinese food night. I sware I would see him cringe inside. That is how bad it was at times. But the good thing is, the more I experimented with different recipes, I really found some great recipes that taste very authentic. This is my favorite recipe. I like this recipe because you can switch out the veggies and the meats to whatever you have handy!
INGREDIENTS
6 tsps light soy sauce
2 tsps white wine vinegar
4 tsps sugar
1 cup chicken stock
2 tsps cornstarch plus some for dredging
1/2 pound pork sliced thin
2 cups mixed chinese mushrooms
3 small red chillies, deseeded and sliced
1" ginger, peeled and grated
4 cloves garlic sliced
3 shallots, peeled & sliced
splash of chinese cooking wine or dry vermouth
2 tsps white wine vinegar
4 tsps sugar
1 cup chicken stock
2 tsps cornstarch plus some for dredging
1/2 pound pork sliced thin
2 cups mixed chinese mushrooms
3 small red chillies, deseeded and sliced
1" ginger, peeled and grated
4 cloves garlic sliced
3 shallots, peeled & sliced
splash of chinese cooking wine or dry vermouth
Mix the soy sauce with the vinegar, sugar and stock and corn starch.
Cut the pork loin into thin slices, thentoss it in the cornstarch and a generous pinch of salt.
Heat the oil in a wok. When hot add the pork. Stir and fry until the edges have caramalized. Keep the heat high. Scoop out the pork with a slotted spoon and set aside.
Add the mushrooms and fry for 1-2 minutes until golden. Remove and add to the pork.
In remaining oil add the chillies, garlic, ginger and shallots. Stir and fry until the garlic is deep gold and soft. Add the splash of vermouth then add the pork, mushrooms and stock. Keep stirring as the mixture thickens.
Cut the pork loin into thin slices, thentoss it in the cornstarch and a generous pinch of salt.
Heat the oil in a wok. When hot add the pork. Stir and fry until the edges have caramalized. Keep the heat high. Scoop out the pork with a slotted spoon and set aside.
Add the mushrooms and fry for 1-2 minutes until golden. Remove and add to the pork.
In remaining oil add the chillies, garlic, ginger and shallots. Stir and fry until the garlic is deep gold and soft. Add the splash of vermouth then add the pork, mushrooms and stock. Keep stirring as the mixture thickens.
