Classic Chinese Pork Saute
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps dried Wood Ear Mushrooms
- 4 Tbsps Oil
- 3 cups Pork (fillet or meat suitable for escalopes), cut into thin strips
- 2 carrots (thinly sliced)
- 1 red pepper (cut into thin strips)
- 1 Leek (washed and cut into thin rings)
- 1 tin Bamboo shoots (about 550 g | 3 cups), cut into thin strips
- 3 cups medium-strength Ale
- salt
- freshly ground peppers
- 0.333 cup soy sauce
Preparation steps
1.
Soak the mushrooms in 300 ml hot water for about 30 minutes then cut into strips. Strain the soaking water through a fine sieve and reserve.
2.
Heat the oil in a wok and fry the meat for about 2 minutes, stirring constantly. Push to the side of the wok. Then add the carrots, peppers, leek, bamboo shoots and soya sprouts one after the other and stir-fry for 2 minutes. Stir in the meat and deglaze with the mushroom soaking water.
3.
Season with salt and pepper and cook for about 5 minutes, turning from time to time, until the vegetables are cooked but still al dente.
4.
Season with soy sauce, check the season and briefly return to the boil. Serve with rice.
