(3 American servings/6 Chinese servings)
3 dried Chinese mushrooms
1/2 pound lean pork (tenderloin, shoulder) or butt
1/2 cup bamboo, sliced
Six h2o chestnuts
Two scallions
4 new mushrooms
Four tablespoons oil
1/2 teaspoon salt
1 clove garlic, crushed
Two thinner slices fresh ginger root
1/2 cup bean sprouts
1/2 teaspoon salt
One tablespoon sherry
1/2 cup chicken or even meat broth
1 tablespoon soy sauce
1 tablespoon cornstarch dissolved in three tablespoons water
Try this page soaking the dried mushrooms in warm water for aproximatelly 30 minutes. Squeeze dry, remove stalks and slice caps in 1/4 to 1/2 inch wide strips. Cut the pork across the grain into 1/8 inch thick slices. Cut the bamboo in 1/8 to 1/4 in inch slices and also the water chestnuts cut in 1/4 inch thick slices.
Cut the scallions in one inch long pieces diagonally. Cut mushrooms in 1/4 inch thick slices. Heat two tablespoons oil in other pan or a wok. Add the salt and stir fry for thirty seconds. Add the garlic and ginger and stir fry for aproximatelly forty five seconds or even until lightly browned. Remove garlic from pan. Add bamboo, water chestnuts, Chinese mushrooms and mushrooms & stir fry for one minute. Add bean sprouts and stir for another thirty to forty five seconds.
Remove from the pan. Add remaining oil and heat. Add scallions and salt and stir fry for 30 seconds. Add the pork and stir fry for aproximatelly two 1/2 mins. Stir in sherry and stir fry to merge. Return vegetables to the pan, add broth as well as soy sauce and bring fairly quickly to a boil. Reduce heat, cover and simmer for about two minutes or even until tender. Mix in the cornstarch mixture to thicken as well as serve right away.