Spicey Pork Mu Shu

• 1kg pork tenderloin, halved lengthwise and thinly sliced into strips
• 1 onion sliced into thin wedges
• 3 cloves garlic thinly sliced
• 2 tsp grated ginger
• 1 yellow pepper sliced into strips
• Handfull snow peas cut in half diagonally
• 100 g dried black fungus soaked in boiling water for 20 min.
• 1/4 cup beef broth
• 4 green onions sliced
• Marinade
• 1 tbs lime juice
• 1 tbs fish sauce
• 1 tbs soya sauce
• 2 thai chilis minced
• 2 tsp brown sugar
• Sauce
• 3 tbsp soya sauce
• 2 tsp fish sauce
• 1 tsp sweet cooking wine
• 1 tsp sirachi sauce
• 1 tbs brown sugar
• 1 tsp grated ginger
• 2 tsp corn starch
• 1 tbsp vegetable oil for cooking meat
• 1 tbsp sesame oil for cooking vegetables

1. Combine marinade ingredients, poor over pork and marinate in the refrigerator for 30 minutes or more.
2. Heat wok until smoking
3. Add vegetable oil, swirl in pan.
4. Add pork in batches to brown and cook through and set aside.
5. Add sesame oil to wok
6. Add onion and stir fry for 1 min.
7. Add garlic and ginger and fry for another minute
8. Add peppers and stir fry for one min
9. Add snow peas and stir
10. Add soaked black fungus
11. Add 1/4 cup beef broth
12. Mix, cover with a lid and let steam for a few minutes.
13. When vegetables become tender but stil crisp add cooked meat and combine.
14. Add sauce and continue to mix until sauce thickens.
15. Add green onions and combine
16. Serve with sticky rice.

pork tenderloin, onion, garlic, ginger, yellow pepper, handfull snow peas, water, beef broth, green onions, marinade, lime juice, fish sauce, soya sauce, thai chilis, brown sugar, sauce, soya sauce, fish sauce, sweet cooking wine, sirachi sauce, brown sugar, ginger, corn starch, vegetable oil, sesame oil

Taken from www.epicurious.com/recipes/member/views/spicey-pork-mu-shu-50080715 (may not work)