Stir-Fried Pork With Napa, Shitake, And Bamboo Recipe

• 4 dried shitake mushrooms
• 6 ounces pork shoulder
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon light soy sauce
• 1 teaspoon Shaoxing rice wine
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 3 tablespoon vegetable oil
• 1 teapoons minced garlic
• 1/2 cup bamboo shoots, cut into 1/4 inch julienne
• 1/2 teaspoon salt, or to taste
• Ground white pepper

1. In a medium bowl soak the mushrooms in cold water until soften about 30 minutes. Thinly slice the mushrooms and set aside.
2. Cut pork into thin matchstick slivers, about 1/4 thick. Mix pork with the marinade and set aside.
3. Heat wok over high heat. Swirl in 2 tablespoons of vegetable oil and add the pork. Cook undisturbed for 15 seconds, letting the pork brown slightly. Then stir-fry for 1 minute longer until pork is tender.
4. Pour in remaining vegetable oil and add garlic, cabbage, bamboo shoots, and shitake. Stir-fry for 2 to 3 minutes until vegetables are cooked through. Place pork back into wok and stir-fry to mix, adding salt and pepper to taste. Serve immediately.

shitake mushrooms, pork shoulder, cornstarch, soy sauce, rice wine, salt, sugar, vegetable oil, garlic, bamboo shoots, salt, ground white pepper

Taken from www.seriouseats.com/recipes/2011/04/stir-fried-pork-with-napa-shitake-and-bamboo-recipe.html (may not work)