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Spicy Pork Strips with Black Fungus

Yields:6 servings
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Recipe Cooking TimePreparation60 minutes
Cooking15 minutes
Ready In75 minutes
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Ingredients

3/4 pound pork shoulder boned
1/2 tablespoon soy sauce, dark
1/4 cup fungus cloud ear black
3/4 cup bamboo shoots winter
1/2 cup water chestnuts
6 slices ginger root thin
1 tablespoon red hot pepper sauce (eg. Tabasco) szechuan, (half for non-chili lovers)
1/3 cup stock
2 each scallions, spring or green onions
2 tablespoons peanut oil

Directions

Preparation: Wash and soak cloud ears in warm water for 45 minutes.

Slice pork into 2" strips with the grain; marinate in dark soy sauce while finishing preparations.

Slice bamboo shoots into 2" strips, and water chestnuts into thin rounds.

Mix Szechuan hot sauce with stock.

Thinly slice green onions on bias.

Drain, wash and thinly slice cloud ears.

Stir-frying: Heat wok to hot; add oil.

When oil begins to smoke, add pork and stir-fry for about 1 minute or until it looks slightly shriveled.

Toss in bamboo shoots, water chestnuts, cloud ears and ginger, stir-fry with pork for 1 more minute.

Pour in liquid ingredients quickly around side of wok.

Keep stirring until sauce reduces to almost nothing.

Add green onions at last minute.

Serve.

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Cold Broccoli Salad

I used sundlower seeds, great recipe.