You may also like
Categories:
pork shoulder cornstarch shaohsing wine soy sauce oyster sauce eggs Vegetable Or Peanut Oil garlic ginger green onions shoot mushrooms shiitake mushrooms cabbage shaohsing wine oyster sauce soy sauce sugar
Viewed: 80 - Published at: 9 years agoIngredients
- 3/4 pounds Pork Shoulder, Sliced Thinly Across The Grain
- 18 cups Cornstarch
- 3 Tablespoons Shaohsing Wine
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Oyster Sauce
- 3 whole Eggs, Scrambled
- 1 Tablespoon Vegetable Or Peanut Oil
- 3 cloves Garlic, Crushed
- 1 teaspoon Minced Ginger
- 3 whole Green Onions, Thinly Sliced
- 1 cup Bamboo Shoot Strips
- 1- 1/2 cup Sliced Wood Ear Mushrooms
- 1 pint Shiitake Mushrooms, Stems Removed And Sliced Thinly
- 1 pint Sliced Chinese Cabbage
- 1 Tablespoon Shaohsing Wine
- 2 Tablespoons Oyster Sauce
- 3 Tablespoons Soy Sauce
- 2 Tablespoons Sugar
Method
- 1.
- In a medium bowl, combine pork, cornstarch, shaohsing wine, soy sauce and oyster sauce.
- Toss to combine and let marinate about thirty minutes.
- 2.
- Meanwhile, scramble three eggs and set aside.
- Also, assemble sauce ingredients so they are ready to go.
- 3.
- Next, cut and assemble all your stir-fry ingredients so that you can add them quickly to the pan.
- 4.
- Heat a wok over medium-high heat.
- Add oil, garlic, and ginger.
- When fragrant (about a minute or less), add scallions.
- Keep tossing the ingredients around.
- The key to stir-fry is to keep things moving!
- 5.
- Add the pork.
- Cook until lightly browned.
- 6.
- Add bamboo shoots, sliced wood-ear mushrooms, shiitake mushrooms, and Chinese cabbage.
- Keep tossing everything, until everything cooks down.
- 7.
- Add the scrambled egg and half the sauce.
- Cook until heated through.
- Give it a taste and add the rest of the sauce if you think it needs more flavor.
- If not, youre done!
- Garnish with more sliced green onion and serve with rice or Chinese pancakes.
