Stir-fried Pork Slices with Porcini Mushrooms
Stir-fried porcini with green chili and pork. Helps warm the middle, dispel cold, nourish yin, and moisten dryness.
Ingredients
Porcini mushrooms (washed and sliced)
to taste
Pork (washed and thinly sliced)
to taste
Green chili peppers (cut into fingernail-sized pieces)
to taste
Pickled cabbage (squeezed dry and minced)
to taste
Garlic cloves (sliced)
to taste
Egg white (for coating)
to taste
Broad bean starch slurry (for coating and thickening)
to taste
Rendered lard (for stir-frying)
to taste
Soy sauce (for seasoning)
to taste
MSG (for seasoning)
to taste
Instructions
1
Prepare ingredients
Porcini mushrooms washed and sliced, green chili peppers cut into fingernail-sized pieces, pork washed and thinly sliced, garlic cloves sliced, pickled cabbage squeezed dry and minced
2
Coat the pork slices
Place pork slices in a bowl, add egg white and broad bean starch slurry, mix well to coat
3
Blanch pork slices
Heat a wok, add rendered lard. When the oil reaches approximately 30% heat, add the pork slices and blanch until cooked, then transfer to a colander to drain excess oil
4
Blanch porcini mushrooms
Continue heating the oil to approximately 60% heat, add the porcini mushrooms and blanch until 80% cooked, then transfer to a colander to drain excess oil
5
Stir-fry and combine
Heat the remaining rendered lard in the wok, add sliced garlic, green chili peppers, and salt, stir-fry until fragrant. Add porcini mushrooms, pork slices, minced pickled cabbage, and soy sauce, stir-fry until well incorporated. Thicken with broad bean starch slurry, drizzle with additional rendered lard, stir well, add MSG, toss to combine, then serve.
