• 3/4 lb boned pork shoulder
  • 1 tbsp szechuan hot sauce (half tsp for non chili lovers)
  • 1/2 tbsp dark soy sauce
  • 1/4 cup cloud ear black fungus
  • 1/3 cup stock
  • 3/4 cup winter bamboo shoots
  • 2 green onions
  • 1/2 cup water chestnuts
  • 2 tbsp peanut oil
  • 6 thin slices of ginger root

To make spicy pork strips with black fungus, wash and soak cloud ears in warm water for 45 minutes. Slice the pork meat into 2″ strips with the grain and proceed to marinate in dark soy sauce while finishing preparations.

Next, slice bamboo shoots into 2″ strips, and water chestnuts into thin rounds. Mix the Szechuan hot sauce with the stock. Thinly slice green onions on bias. Drain, wash and thinly slice the cloud ear black fungus.

Stir-frying

Heat your wok to hot and add oil. When oil begins to smoke, add pork and stir-fry for around a minute or until it looks slightly shriveled.

Toss in bamboo shoots, water chestnuts, cloud ears and ginger. Stir-fry with the pork for another minute or so. Pour in liquid ingredients quickly around side of wok. Keep stirring until sauce reduces to almost nothing. Add green onions at last minute.

Spicy pork strips with black fungus is a delicious recipe that can be a main dish or used as an accompaniment.