Chinese Pork Stir-Fry with Morels and Leek

Ingredients

• 600 g pork (loin or fillet)
• 3 tbsp oil
• 20 g dried morels
• 1 leek stalk
• 200 g bamboo shoots (canned, drained)
• 1 tsp fresh grated ginger
• 2 cloves garlic, chopped
• 1 tbsp Raw Sugar
• 1 tbsp Cornstarch
• 4 tbsp rice wine
• 2 tbsp spicy bean paste
• soy sauce to taste
• cayenne pepper to taste

Instructions

1. 1.

   Soak morels according to package instructions. Then rinse and drain; reserve some soaking liquid.

2. 2.

   Wash pork, pat dry, and slice into thin strips.

3. 3.

   Wash leek, trim ends, and chop finely.

4. 4.

   Rinse bamboo shoots and drain.

5. 5.

   Pan-fry pork in hot oil until browned. Add leek, bean paste, and ginger, then pour in a bit of morel liquid. Simmer about 2 minutes; add water if needed. Whisk cornstarch with rice wine to make a smooth slurry and stir into the pan. Add morels, sugar, bamboo shoots, soy sauce, and cayenne pepper, seasoning to taste.

6. 6.

   Serve over rice as desired.