(serves 2-4)
This is my take on the pork that is used as filling for lotus leaf wraps at dim sum places. I know it probably has nothing to do with the original dish, but served over sticky rice it is simply divine!
Ingredients:
4 dried Chinese black mushrooms
1 lb. ground pork
1 Tbs. Chinese rice wine (dry sherry works)
1 tsp cornstarch
1 clove garlic, chopped
1 Tbs. Chinese rice wine
2 Tbs. light soy sauce
1 ½ tsp. cornstarch dissolved in 1 Tbs. water
2 Tbs. vegetable oil
½ tsp. sesame oil
Freshly ground black pepper, to taste
Preparation:
- Soak the dried mushrooms in hot water for 20 to 30 minutes. Squeeze out any excess water, remove the stems and finely chop.
- Mix 1 Tbs. rice wine and 1 tsp. cornstarch and add to pork. Marinate for 20 minutes.
- In a small bowl, combine the rice wine, soy sauce and cornstarch and water mixture.
- Heat a wok and add vegetable oil. Add the garlic and stir-fry until aromatic (about 30 seconds). Add the pork and cook until white.
- Add the mushrooms. Stir-fry for a minute. Re-stir the sauce mixture and add in the middle, stirring quickly to thicken. Season with pepper, to taste.
- Cook for 1 to 2 more minutes to mix everything together and heat through. Remove from the heat and stir in the sesame oil. Cool.
- Serve over sticky rice
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