| Ingredients | Direction |
|---|---|
| 1 oz. dried wood-ear mushrooms 2 cups beef stock 1 teaspoon Chinese five spice 1 teaspoon hoisin sauce 1 teaspoon low-salt soy sauce 1/2 teaspoon fish sauce 1 teaspoon garlic, minced 1 tablespoon sesame oil 1 tablespoon scallions, sliced (white part only) 1 1/2 pound piece of pork tenderloin, left over or cooked fresh 1 1/2 tablespoons arrowroot mixed with 1/3 cup of water |
Combine mushrooms, beef stock, five spice, hoisin, soy and fish sauces along with garlic. Bring to a simmer. Simmer slowly for about 45 minutes. Remove mushrooms and slice into thin strips (remove tough stems.) Mushrooms should feel crunchy when bitten. Heat a wok or large frying pan over medium-high heat. Add pork and scallions and stir-fry just until scallions are translucent. Add remaining ingredients along with the mushrooms. Simmer for about five minutes. Thicken sauce with arrowroot mixture. |