Ingredients:
Muxi Pork
1/2 lb. pork tenderloin
Marinade for Tenderloin
2 tsp soy sauce
2 tsp dry sherry
1 tsp sugar
2 tsp cornstarch
Stir Fry Sauce
3 tbsp water
3 tbsp chicken broth
1 tbsp soy sauce
2 tsp dry sherry
1/2 tsp salt
1/2 tsp sesame oil
1 tsp corn starch
Stir Fry
handful shitake mushrooms
1 portabello mushroom (or handful crimini)
2 tbsp dried lily flowers
1/2 cup bamboo shoots (rinse if canned)
2 green onions finely chopped
2 thin slices ginger cut into strips
2 eggs
1/2 tsp salt
6 tbsp oil for frying
1 tsp sesame oil
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Preparation:
Mix together all marinade ingredients - *add cornstarch last.
Cut tenderloin into thin strips and cover with marinade.
Marinate for 30 mins.
Mix together sauce ingredients - add cornstarch last. Set aside.
Cover lily buds with hot water and allow to soak for 30 minutes.
After 30 mins. drain the lily flowers and remove any hard tips from them. Set aside.
Beat eggs with salt and set aside.
Heat wok over medium.
Add 2 tbsp. oil.
Add beaten eggs and scramble until firm.
Remove eggs from wok.
Wipe down wok.
Add 2 tbsp oil back to wok.
When oil is hot, add ginger and fry until aromatic.
Add pork and stir fry until almost cooked through.
Remove pork from work.
Add 2 tbsp. oil to wok.
When hot add mushrooms and lily buds.
Stirfry for one minute.
Push ingredients to side of wok.
Stir the sauce you set aside and add to wok.
Stir sauce quickly to thicken.
Add pork back to wok.
Add scrambled egg.
Add green onion.
Mix all ingredients together.
Serve with hoisin sauce on top of rice or mandarin pancakes.
* As cornstarch is a thickening agent, if you add it to your sauce before any other ingredient you will not get the texture and taste you are looking for.
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