Sliced Pork with Wood Ear Fungus

• 8 ounces pork tenderloin filet, or chicken breasts
• 1 1/2 ounces wood ears dried, soaked 25 minutes in warm water
• 1 1/2 ounces spinach leaves young, tender
• 2 each scallions, spring or green onions trimmed,diced
• 3 slices ginger thick, fresh
• 1 1/4 teaspoons garlic minced
• 3 each red chili peppers fresh or, pickled/chopped
• 2 tablespoons lard softened
• 2 tablespoons vegetable oil for frying
• 1/4 teaspoon salt
• 1 tablespoon soy sauce, light
• 1 tablespoon rice wine r sherry, dry
• 2 teaspoons cornstarch
• 1 tablespoon vegetable oil
• 1/2 cup chicken broth
• 2 tablespoons soy sauce, light
• 2 teaspoons brown rice vinegar
• 1 teaspoon rice wine or sherry, dry
• 1/2 teaspoon monosodium glutamate optional
• 1 1/4 teaspoons sugar
• 1 teaspoon cornstarch

1. Slice the pork across the grain into very thin slices and cut into bite sized pieces.
2. Place in a dish with the #1 seasoning ingredients.
3. Mix well and leave for 20 minutes.
4. Drain the Wood Ears, and chop finely.
5. Wash and dry the spinach leaves and chop coarsely.
6. Heat a wok, or large skillet and add the lard and frying oil.
7. Stir-fry the spring onion, garlic and chili peppers together for one minute, then add the Wood Ears and spinach and stir-fry briefly.
8. Push to one side of the pan and add the sliced pork.
9. Fry on both sides until lightly colored, then stir in the other ingredients and continue to stir-fry until the pork is almost cooked, about 1 1/4 minutes.
10. Pour in the pre-mixed #2 seasoning ingredients and simmer until the sauce has thickened.
11. Add a dash of salt to taste, and serve.
12. Steamed rice a MUST.

pork tenderloin, minutes, scallions, ginger, garlic, red chili peppers, lard, vegetable oil, salt, soy sauce, rice wine, cornstarch, vegetable oil, chicken broth, soy sauce, brown rice vinegar, rice wine, glutamate optional, sugar, cornstarch

Taken from recipeland.com/recipe/v/sliced-pork-wood-ear-fungus-43180 (may not work)