Pork with Shiitake Mushrooms and Chinese Vegetables
Main Dishes • European
Description
It's best served with rice, but it can also be enjoyed with noodles.
Ingredients
- Pork Blood 20 oz
- Shimeji mushrooms 10 oz
- Carrot 1 piece
- Orange Bell Peppers 1 piece
- Garlic 3 cloves
- Napa Cabbage ½ head
- Grated Ginger Root 1 piece
- Mild Chili Spice 1 piece
- Vegetable Oil 0 fl oz
- Sesame Oil 1 teaspoon
- Rice Vinegar for Sushi 2 tablespoons
- Brown Sugar 2 tablespoons
- Corn Starch 2 teaspoons
- Toasted Sesame 2 tablespoons
- Soy Sauce 5 fl oz
Step-by-Step Guide
Step 1
Cut the pork into thin strips (it's better to slightly freeze it for this) and marinate for 20 minutes in 2–3 tablespoons of soy sauce.
Step 2
Chop all the vegetables before cooking: cut the carrot and bell pepper into thin strips, grate the ginger and garlic, and slice the cabbage crosswise into 2 cm strips.
Step 3
Cut the mushrooms into strips or halves if they are small. It's better to use fresh shiitake, but frozen ones can also be used.
Step 4
In a preheated wok, pour in 2 tablespoons of vegetable oil, add the chopped chili pepper, star anise, clove, and crushed cardamom, and stir-fry for 30 seconds.
Step 5
Next, add the pork to the wok and stir-fry for about 7 minutes over high heat, stirring constantly.
Step 6
Add the garlic and ginger, mix, then add the mushrooms, mix again, and add the carrot and bell pepper, continuing to stir-fry for another 5 minutes. Then add the cabbage and reduce the heat, stirring constantly.
Step 7
Prepare the sauce: in a small saucepan, pour in 2 tablespoons of vegetable oil, 100 ml of soy sauce, 2 teaspoons of vinegar, and 2 teaspoons of sugar, place over heat and bring to a boil, stirring. Once it boils, pour in the cornstarch dissolved in 100 grams of cold water, reduce the heat to low, and simmer for 4 minutes, stirring constantly with a whisk.
Step 8
Pour the sauce into the wok, mix well, sprinkle with sesame seeds, and drizzle with sesame oil.
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