| Ingredients | Direction |
|---|---|
| 1 tablespoon corn flour or all-purpose flour pinch cayenne 1 tablespoon rice vinegar 1 pound pork fillet, thinly sliced 5 tablespoons vegetable oil 1/2 pound button mushrooms, halved 2 cloves garlic, crushed 1 1-inch piece ginger, chopped 1/2 cup hot water 1 tablespoon dark soy sauce 1 tablespoon fish sauce salt and pepper to taste 1 tablespoon chopped cilantro 2 tablespoons chopped scallions |
1 To make the marinade, mix together the soy sauce, flour, cayenne, and vinegar in a bowl. Add the pork slices, and marinate for at least 2 hours in the refrigerator. 2 Heat the oil in a wok or frying pan. Fry the mushrooms for 2 minutes. Remove with a slotted spoon and drain on paper towels. Reheat the oil, add half of the pork, and stir-fry for 2 minutes. Remove the pork with a slotted spoon and transfer to a bowl. Repeat with the remaining pork. 3 You should have some clear oil in the wok or frying pan by now, with some flour from the marinade sticking to the bottom. This will thicken the sauce at the end of cooking. Discard most of the oil, leaving about 1 tablespoon. 4 Heat the oil, then add the garlic and ginger. Stir, then add the water, soy sauce, and fish sauce. Continue stirring. The sauce should be starting to thicken by now. Add the pork and mushrooms and season with salt and pepper. Stir-fry for 2 minutes. 5 Just before serving, add the cilantro and scallions and stir for 1/2 more minute. Serve immediately with boiled rice, noodles, or pasta. |