Stir-Fried Pork with Napa, Shitake, and Bamboo Recipe

Seriously Asian

Asian cookery, with an emphasis on the traditional, underappreciated, or misunderstood elements thereof.

Chichi Wang
Stir-Fried Pork with Napa, Shitake, and Bamboo Recipe
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  • Yield:four
  • Active time: 30 minutes
  • Total time:30 minutes
  • Rated: 5

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

  1. 1.

    In a medium bowl soak the mushrooms in cold water until soften about 30 minutes. Thinly slice the mushrooms and set aside.

  2. 2.

    Cut pork into thin matchstick slivers, about 1/4 thick. Mix pork with the marinade and set aside.

  3. 3.

    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.

  4. 4.

    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.

This Recipe Appears In
Seriously Asian: Velveting Meat
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