Wednesday, August 13, 2008
Look for dried cloud ear mushrooms in Asian or Oriental food shops for this simple stir-fry. Or if preferred, use other dried mushrooms instead. Recipe serves 4.
1 ounce (30 g) dried cloud ear mushrooms or other dried mushrooms
1 pound (500 g) pork fillet
Salt to taste
Freshly milled black pepper to taste
4 teaspoons cornflour
5 ounces (155 g) fresh spinach leaves
5 ounces (155 g) fresh bean sprouts
1 medium onion
1/2 ounce (15 g) fresh chives
3 tablespoons soy sauce
2 tablespoons white wine vinegar
1/2 cup chicken stock
1/4 cup sunflower or corn oil
1 tablespoon blanched almonds, cut into slivers
1. Rinse mushrooms. Put into bowl. Cover with boiling water and leave for 30 minutes to soak. Tip into sieve. Rinse under cold, running water. Drain thoroughly and cut into small pieces.
2. Cut pork into 1/2 inch (1 cm) strips across the grain. Lightly season with salt and pepper. Sprinkle with 2 teaspoons cornflour and rub well into flesh with fingers.
3. Wash spinach leaves thoroughly to remove grit. Drain well and tear leaves into strips.
4. Rinse bean sprouts under cold, running water. Drain.
5. Peel and finely chop onion. Snip chives into small pieces with kitchen scissors.
6. Mix remaining cornflour with soy sauce, vinegar and stock in small bowl until smooth.
7. Heat oil in wok until very hot, but not smoking. Add pork. Stir-fry briskly for about 3 minutes or until golden brown. Add almonds. Stir-fry with pork for further 1 minute. Remove pork and almonds from wok with ladle and drain on absorbent kitchen paper.
8. Add onion, spinach, bean sprouts and mushrooms to remaining oil in wok. Stir-fry over moderate heat for 4 minutes. Return pork and almonds to wok. Add cornflour mixture and bring to boil, stir-frying continuously. Simmer for 2 minutes over low heat. Mix in chives. Adjust seasoning to taste. Serve with rice or pasta.