A spicy hoisin sauce mixture serves as both marinade and sauce in this easy stir-fry dish. Serve over cooked egg noodles.
- 4 - 6 Chinese dried mushrooms
- For the Marinade and Sauce:
- 1/4 cup hoisin sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 teaspoons rice vinegar
- 2 tablespoons water
- 1/2 teaspoon chilli sauce (or to taste)
- For the Pork:
- 1 pound boneless pork (cut into bite-sized chunks)
- 2 scallions (green onions, spring onions, green parts only)
- 2 tablespoons oil (for stir-frying, or as needed)
- 1 teaspoon garlic (minced)
- 1/2 teaspoon sesame oil (or to taste)
- Wash the dried mushrooms and soak in warm water to soften. Squeeze out any excess moisture. Cut off the stems and thinly slice.
- While the dried mushrooms are softening, prepare the marinade/sauce and pork. Combine the hoisin sauce, dark soy sauce, light soy sauce, rice vinegar, water and chilli sauce.
- Marinate the pork in half of the hoisin sauce mixture for 15 minutes. Reserve the other half for the sauce.
- Wash the scallions and cut on the diagonal into 1-inch pieces.
- Heat the wok and add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry briefly until aromatic (10 to 15 seconds). Add the pork. Stir-fry until it is no longer pink and is nearly cooked through.
- Add the dried mushroom pieces. Stir-fry for 2 minutes, until softened.
- Push the pork and vegetables up to the sides of the wok. Add the reserved sauce and bring to a boil. Cook for 2 - 3 minutes to heat through.
- Stir in the scallions. Remove from the heat and stir in the sesame oil. Serve hot.
|Nutritional Guidelines (per serving)|
|Total Fat||17 g|
|Saturated Fat||6 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||3 g|