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1 hours
Prep: 15 minutes
Cook: 10 minutes
183 calories per serving view nutrition facts
6 servings
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| 3/4 | pound | pork shoulder | boned |
| 1/2 | tablespoon | soy sauce, dark | |
| 1/4 | cup | cloud ear black fungus | |
| 3/4 | cup | bamboo shoots | winter |
| 1/2 | cup | water chestnuts | |
| 6 | thin slices | ginger root | |
| 1 | tablespoon | hot szechuan sauce | |
| 1/3 | cup | stock | |
| 2 | each | scallions, spring or green onions | |
| 2 | tablespoons | peanut oil |
Wash and soak cloud ears in warm water for 45 minutes.
Slice pork into 2 inch strips with the grain; marinate in dark soy sauce while finishing preparations.
Slice bamboo shoots into 2 inch strips, and water chestnuts into thin rounds.
Mix Szechuan hot sauce with stock.
Thinly slice green onions on bias.
Drain, wash and thinly slice cloud ears.
Stir-frying: Heat wok to hot; add oil.
When oil begins to smoke, add pork and stir-fry for about 1 minute or until it looks slightly shriveled.
Toss in bamboo shoots, water chestnuts, cloud ears and ginger, stir-fry with pork for 1 more minute.
Pour in liquid ingredients quickly around side of wok.
Keep stirring until sauce reduces to almost nothing.
Add green onions at last minute.
Serve.
| % Daily Value* | |
| Total Fat 12.0g | 19% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 147mg | 6% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 1.0g | |
| Protein 15.0g | 31% |
| Vitamin A | 1% | Vitamin C | 4% | |
| Calcium | 2% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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