Free Chinese Recipes

Ingredients

• 350 g (3/4 lb) leg of pork
• 5 ml (1 teaspoon) salt
• 7 ml (1 1/2 tablespoon) corn flour
• 225 g (1/2 lb) bamboo shoots
• 7 ml (1/2 tablespoon) salted black beans
• 52 ml (3 1/2 tablespoons) lard (use oil if not available)
• 3 slices root ginger
• 3 cloves garlic
• 3 stalks spring onion
• 2 chili peppers
• 7 ml (1/2 tablespoon) vegetable oil
• 6 medium Chinese dried mushrooms

Sauce:

• 22 ml (1 1/2 tablespoons) soy sauce
• 5 ml (1 teaspoon0 sugar
• 30 ml (2 tablespoons) dry sherry
• 22 ml (1 1/2 tablespoons) vinegar (Chinese aromatic, if available)

Serve 6-8

** Free Chinese Recipes **

Method:

1. Cut the pork into slices, and then into double-matchstick thick shreds. Rub these With the salt, corn flour, and oil. Leave them to season for 30 minutes.

2. Soak the mushrooms in water for 30 minutes, discard the stalks and chop the caps and bamboo shoots into similar-sized shreds. Soak the black beans in water for 30 minutes, draw and discard the water.

3. Heat 30 ml (2 tablespoons) lard in a large frying pan. Add the pork and stir-fry it over a high heat for 30 seconds, then push it to one side of the pan.

4. Add the remaining lard to the other side of the pan together with the ginger, garlic, spring onion, chili pepper, black beans, bamboo shoots and mushrooms. Stir-fry them together with the other ingredients over a high heat for 2 minutes.

5. Pour the sauce mixture evenly over the contents, and stir-fry them all together, still over a high heat, for 45 seconds. Serve immediately on a well-heated dish.