19g cloud ear fungus
1 sprig Chinese celery
113g pork shoulder butt
3 slices ginger
2 tsps light soy sauce
1/2 tsp cornstarch
1/3 tsp salt
1/2 tsp sugar
ground white pepper
4 tbsps water
01 Soak the cloud ear fungus in water until soft. Cut off the stems. Rinse and blanch it in boiling water briefly. Drain.
02 Rinse the pork and slice it. Add marinade and leave it for a while. Cut off the roots and leaves of the Chinese celery. Use only the stems for this reaipe. Rinse well and cut into short lengths.
03 Heat a wok and add 1 tbsp of oil. Stir fry ginger until fragrant. Add the pork and stir fry briefly. Add cloud ear fungus and seasoning. Cook further. Add celery stems at last and stir fry until the sauce thickens and reduces. Serve.
Q:Why do you put in the stems of Chinese celery at last?
A:Chinese celery has a lovely liquorice fragrance which tends to be destroyed by prolonged cooking. It also gets chewy and tough overcooked.