Stir-Fried Pork with Napa, Shitake, and Bamboo Recipe
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
4 dried shitake mushrooms
6 ounces pork shoulder
For the marinade:
1 1/2 teaspoons cornstarch
1/2 teaspoon light soy sauce
1 teaspoon Shaoxing rice wine
1/4 teaspoon salt
1/4 teaspoon sugar
3 tablespoon vegetable oil
1 teapoons minced garlic
1/2 cup bamboo shoots, cut into 1/4 inch julienne
1/2 teaspoon salt, or to taste
Ground white pepper
Directions
In a medium bowl soak the mushrooms in cold water until soften about 30 minutes. Thinly slice the mushrooms and set aside. Cut pork into thin matchstick slivers, about 1/4 thick. Mix pork with the marinade and set aside. Heat wok over high heat. Swirl in 2 tablespoons of vegetable oil and add the pork. Cook undisturbed for 15 seconds, letting the pork brown slightly. Then stir-fry for 1 minute longer until pork is tender. Pour in remaining vegetable oil and add garlic, cabbage, bamboo shoots, and shitake. Stir-fry for 2 to 3 minutes until vegetables are cooked through. Place pork back into wok and stir-fry to mix, adding salt and pepper to taste. Serve immediately.
