Ingredients
-
-
6
-
3
-
3
-
1 1/2
-
1
-
1
-
3/4
-
-
12
-
-
-
-
-
Directions
Zhu Rou Chao Mogu (Pork and Mushroom Stir-Fry), This recipe is from a restaurant in Kunming, Yunnan Province, China., This recipe is from a restaurant in Kunming, Yunnan Province, China.
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Steps
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1
Done
|
Whisk Together Stock, Sherry, Soy Sauce, Oyster Sauce, Cornstarch, Oil and Sugar in a Small Bowl; Set Aside. |
|
2
Done
|
in a Bowl, Toss Together Pork, Cornstarch, Sherry, Salt, Pepper and Egg White. Let Sit For 30 Minutes and Then Drain. |
|
3
Done
|
Pour Oil to a Depth of 2 Inches in a 14 Inch Wok or High-Sided Skillet Over Medium-High Heat. Heat Oil Until a Deep-Fry Thermometer Reads 300 Degrees F. |
|
4
Done
|
Add Pork and Fry, Stirring Gently Constantly, Until It Turns White (45 Seconds). Using a Slotted Spoon, Transfer Pork to a Large Colander Set Over a Bowl to Drain. |
|
5
Done
|
Heat Oil to 350 Degrees F. Add Shiitakes, Water Chestnuts and Both Peppers to Oil and Fry, Stirring Often, Until Crisp-Tender (30 Seconds). Using a Slotted Spoon, Transfer to Colander With Pork. Set Aside. |
|
6
Done
|
Discard All but 1 Tbsp Oil and Return Wok to High Heat. Add Garlic and Ginger and Cook, Stirring, Until Fragrant (10 Seconds). Add Sauce and Cook, Stirring, Until Thickened (20 Seconds). |
|
7
Done
|
Return Pork and Vegetables to Wok and Toss Until Well Coated. Transfer to a Serving Platter and Serve With Rice. |
