Muxu Pork

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::Muxu Pork

*1 oz (25 g) wood ears,
reconstituted
*1 oz (25 g) golden
needles
*3.5 oz (100 g) lean
boneless pork
*0.5 t. fresh ginger, minced
*1 t. cornstarch (cornflour)
*2 t. soy sauce
*3 eggs
*5 oz (150 ml) vegetable oil
*1 t. rice wine
*1 t. salt, or to taste
*1 oz spinach, cut into 3
inch (7 cm) pieces
*0.5 t. sesame oil

Method:

1. Wash the wood ears and drain. Soak the golden needles in warm water for 5 minutes. Drain and cut crosswise into halves. Set aside. 2. Wash the pork and cut it into slivers. Mix with the soy sauce, ginger, and cornstarch, and set aside. 3. Beat the eggs and mix with 0.75t salt. Scramble the eggs in 5 T of the oil and set aside. 4. Heat 4 T of the oil in a wok over high heat to very hot; add the pork slivers and stir-fry for about 30 seconds, or until the meat is partially cooked. Stir in the rice wine. Remove the pork and set aside. 5. Heat the remaining 1 T oil in the wok. Add the golden needles and wood ears and stir-fry for 30 seconds. Add the 0.25 t salt salt, and spinach pieces. Stir-fry until the spinach leaves darken slightly. Add the pork slivers and scrambled egg. Stir-fry another few seconds to blend the ingredients. Sprinkle with the sesame oil, remove, and serve.

Total time:

30m

Cooking technique:

stir-frying

Cuisine:

Beijing

Food menu:

pork

Cholesterol:

21mg

Carbohydrates:

14g