|300g pork stir fry|
1/4 tsp. salt , optional (you can skip this for a less salted dish)
1/2 tbsp. cooking wine
1/2 tbsp. oyster sauce
4 tbsp. water or chicken stock
1/4 tsp. white pepper
3 tsp. cornstarch
|2 tsp. sesame oil |
Cooking oil as needed
10 shiitake mushrooms
1/2 tbsp. light soy sauce
4 scallions ,cut into small sections white part and green part separated
1 garlic cloves ,sliced
1/2 thumb ginger ,skin removed and sliced
- Prepare the pork. Add salt, cooking wine, oyster sauce and water (or chicken stock) and white pepper. Grasp the pork slice for 2-3 minutes until all the juice is well absorbed. Then add cornstarch in. Set aside for 10 minutes. Add sesame oil just before frying.
- Heat your wok or pan firstly. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in when the oil begins to warm but not hot. Let them stay for around 5-8 seconds and then quickly fry them until turns pale. Transfer out immediately.
- Remove the extra oil and save them for vegetable stir fries. Keep around 1 tablespoon of oil and fry garlic, ginger and scallion until aromatic. Place shiitake mushroom in, add oyster sauce and light soy sauce. Fry for around 30 seconds until the shiitake mushrooms are just cooked.
- Return scallion sections and pork slices in. Mix well and serve hot!