Sour And Spicy Pork

Ingredients	Direction
2 oz dried Chinese cloud ear mushrooms 3-1/2 oz baby corn, halved lengthwise 2 tbsp honey 1 tbsp tamarind paste 4 tbsp boiling water 2 tbsp dark soy sauce 1 tbsp rice vinegar 2 tbsp peanut or corn oil 1 large garlic clove, very finely chopped 1/2-inch piece fresh gingerroot, peeled and very finely chopped 1/2 tsp dried red pepper flakes, or to taste 12-oz pork fillet, thinly sliced 4 scallions, thickly sliced on the diagonal 1 green bell pepper, cored, seeded, adn sliced 9-oz fresh Hokkien noodles chopped fresh cilantro, to garnish	1. Soak the mushrooms in enough boiling water to cover for 20 minutes, or until they are tender. Drain them well, then cut off and discard any thick stems, adn slice the cups if they are large. Meanwhile, bring a large pan of lightly salted water to a boil, add the baby corn, and blanch for 3 minutes. Drain the corn and run it under cold running water to stop the cooking, then set aside. Put the honey and tamarind paste in a small bowl and stir in the water, stirring until the paste dissolves. Then stir in the soy sauce and rice vinegar and set aside. 2. Heat a wok over high heat. Add 1 tablespoon of the oil and heat until it shimmers. Add the garlic, gingerroot, and red pepper flakes and stir-fry for about 30 seconds. Add the pork and continue stir-frying for 2 minutes. 3. Add the remaining oil to the wok and heat. Add the scallions, bell pepper, mushrooms, and baby corn, along with the tamarind mixture, and stir-fry for an additional 2-3 minutes, until the pork is cooked through and the vegetables are tender, but still firm to the bite. Add the noodles and use 2 forks to mix all the ingredients together. When the noodles and sauce are hot, sprinkle with cilantro.

Ingredients

Direction

2 oz dried Chinese cloud ear mushrooms
3-1/2 oz baby corn, halved lengthwise
2 tbsp honey
1 tbsp tamarind paste
4 tbsp boiling water
2 tbsp dark soy sauce
1 tbsp rice vinegar
2 tbsp peanut or corn oil
1 large garlic clove, very finely chopped
1/2-inch piece fresh gingerroot, peeled and very finely chopped
1/2 tsp dried red pepper flakes, or to taste
12-oz pork fillet, thinly sliced
4 scallions, thickly sliced on the diagonal
1 green bell pepper, cored, seeded, adn sliced
9-oz fresh Hokkien noodles
chopped fresh cilantro, to garnish

1. Soak the mushrooms in enough boiling water to cover for 20 minutes, or until they are tender. Drain them well, then cut off and discard any thick stems, adn slice the cups if they are large. Meanwhile, bring a large pan of lightly salted water to a boil, add the baby corn, and blanch for 3 minutes. Drain the corn and run it under cold running water to stop the cooking, then set aside. Put the honey and tamarind paste in a small bowl and stir in the water, stirring until the paste dissolves. Then stir in the soy sauce and rice vinegar and set aside.

2. Heat a wok over high heat. Add 1 tablespoon of the oil and heat until it shimmers. Add the garlic, gingerroot, and red pepper flakes and stir-fry for about 30 seconds. Add the pork and continue stir-frying for 2 minutes.

3. Add the remaining oil to the wok and heat. Add the scallions, bell pepper, mushrooms, and baby corn, along with the tamarind mixture, and stir-fry for an additional 2-3 minutes, until the pork is cooked through and the vegetables are tender, but still firm to the bite. Add the noodles and use 2 forks to mix all the ingredients together. When the noodles and sauce are hot, sprinkle with cilantro.