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3 tbs/45ml oil
2 garlic cloves, finely chopped
4oz/120g boneless pork, finely sliced
6 pieces dried mushroom, soaked in water for 10 minutes to soften and then coarsely chopped
2in/5cm piece ginger, peeled and finely slivered
1 tbs/15ml light soy source
1 tbs/15ml dark soy source
1/4 tsp/1-2ml sugar
2 tsb/30ml stock /broth or water
1 tsb/15ml fish saurce
1/2 small onion, slivered
1 long red chilli, trimmed and cut into slivers(deseed if you wish to reduce the heat)
1 spring onion,scallion, green part only, cut into 1in/2.5 cm long pieces
ground white pepper
This recipe can be also made equally successfully with chicken or beef.
In a work or frying pan, heat the oil until a light haze appeas. Add the garlic and fry until golden brown. Add the pork,stir and cook for a minute or two until the meat is opaque. Add the mushrooms and ginger and stir thoroughly. Stirring briskly after each addition, add the soy saurces, sugar, stock or water, fish saurce, onion and chilli. Cook for a few seconds more, transfer to a serving dish, garnish with the spring onion pieces and sprinkle lightly with ground white paper.
2 garlic cloves, finely chopped
4oz/120g boneless pork, finely sliced
6 pieces dried mushroom, soaked in water for 10 minutes to soften and then coarsely chopped
2in/5cm piece ginger, peeled and finely slivered
1 tbs/15ml light soy source
1 tbs/15ml dark soy source
1/4 tsp/1-2ml sugar
2 tsb/30ml stock /broth or water
1 tsb/15ml fish saurce
1/2 small onion, slivered
1 long red chilli, trimmed and cut into slivers(deseed if you wish to reduce the heat)
1 spring onion,scallion, green part only, cut into 1in/2.5 cm long pieces
ground white pepper
This recipe can be also made equally successfully with chicken or beef.
In a work or frying pan, heat the oil until a light haze appeas. Add the garlic and fry until golden brown. Add the pork,stir and cook for a minute or two until the meat is opaque. Add the mushrooms and ginger and stir thoroughly. Stirring briskly after each addition, add the soy saurces, sugar, stock or water, fish saurce, onion and chilli. Cook for a few seconds more, transfer to a serving dish, garnish with the spring onion pieces and sprinkle lightly with ground white paper.
