Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------BARB DAY-------------------------------
8 oz Pork tenderloin; filet
1 1/2 oz Wood ear fungus; dried,
-soaked 25 minutes in
-warm water
1 1/2 oz Spinach;leaves young, tender
2 Green onions; trimmed;diced
3 Ginger; slices/thick/fresh
1 1/4 ts Garlic; minced
3 Red chili peppers; fresh or
-pickled/chopped
2 tb Lard; softened
2 tb Oil; for frying

------------------------SEASONING #1-----------------------------
1/4 ts Salt
1 tb Light soy sauce
1 tb Rice wine;or dry sherry
2 ts Cornstarch
1 tb Vegetable oil

------------------------SEASONING #2-----------------------------
1/2 c Chicken stock
2 tb Light soy sauce
2 ts Chinese brown vinegar
1 ts Rice wine; or dry sherry
1/2 ts M.S.G.; optional
1 1/4 ts Sugar
1 ts Cornstarch

Slice the pork across the grain into very thin slices and cut into
bite sized pieces. Place in a dish with the #1 seasoning
ingredients. Mix well and leave for
20 minutes.
Drain the Wood Ears, and chop finely. Wash and dry the spinach
leaves and chop coarsely. Heat a wok, or large skillet and add the
lard and frying oil. Stir-fry the spring onion, garlic and chili
peppers together for one minute, then add the Wood Ears and spinach
and stir-fry briefly. Push to one side of the pan and add the sliced
pork. 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.
Pour in the pre-mixed #2 seasoning ingredients and simmer until the
sauce has thickened. Add a dash of salt to taste, and serve. Steamed
rice a MUST.

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