酸筍香菇肉丁 Stir-fried Pork with Pickled Bamboo Shoot and Mushroom

材料 Ingredients

里肌肉 Pork loin 2/3 磅 lb (300g) 乾香菇 Dried shitake mushroom 6 朵 each 酸筍 Pickled bamboo Shoot 400 克 g 炸紅蔥頭 Fried shallot 4 大匙 tbs 油 Cooking oil 2 大匙 tbs 醬油 Soy sauce 1-1/2 大匙 Tbs 鹽 Salt 1/3 小匙 tsp 酒 Cooking wine 1 大匙 Tbs 糖 Sugar 1 大匙 Tbs 麻油 Sesame oil 1 大匙 Tbs 五香粉 Five spice powder 1/2 小匙 tsp 白胡椒粉 White pepper 1/4 小匙 tsp

做法

1.	酸筍先用水泡1個小時後再在滾水裡煮 10 分鐘以去酸味。濾乾後且成 2cm x 2cm 小丁。香菇用水泡軟。 將香菇和豬肉切成 1cm x 1cm 小丁。
2.	2 大匙油燒熱後先放進香菇炒香。再放進筍丁和肉丁。
3.	加入醬油﹐鹽﹐糖﹐酒﹐麻油﹐五香粉和胡椒粉拌炒到豬肉變熟。最後加入紅蔥頭拌炒數下即可。

PROCEDURE

1.	Soak the pickled bamboo shoots in water for 1 hour, then cook them in boiling water for 10 minutes to remove the sour taste. Drain and cut them into 0.75"x0.75" pieces. Soak the shitake mushrooms in water until they are soft. Dice the mushrooms and pork into 0.5"x0.5" pieces.
2.	Heat 2 tbs of oil in a wok. Add the mushrooms and sauté until aromatic. Add the bamboo shoots and pork to the wok.
3.	Add the soy sauce, salt, sugar, wine, sesame oil, five spice powder & white pepper, and stir-fry everything until the pork is complete cooked. Finally add the fried shallot and stir several times. Serve hot.

最後更新 (Last Update): 08/26/2013
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