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My Take on Chinese Comfort Food: Ground Pork and Black Mushrooms
My Take on Chinese Comfort Food: Ground Pork and Black Mushrooms
(serves 2-4)
This is my take on the pork that is used as filling for lotus leaf wraps at dim sum places. I know it probably has nothing to do with the original dish, but served over sticky rice it is simply divine!
Ingredients:
4 dried Chinese black mushrooms
1 lb. ground pork
1 Tbs. Chinese rice wine (dry sherry works)
1 tsp cornstarch
1 clove garlic, chopped
1 Tbs. Chinese rice wine
2 Tbs. light soy sauce
1 ½ tsp. cornstarch dissolved in 1 Tbs. water
2 Tbs. vegetable oil
½ tsp. sesame oil
Freshly ground black pepper, to taste
Preparation:
- Soak the dried mushrooms in hot water for 20 to 30 minutes. Squeeze out any excess water, remove the stems and finely chop.
- Mix 1 Tbs. rice wine and 1 tsp. cornstarch and add to pork. Marinate for 20 minutes.
- In a small bowl, combine the rice wine, soy sauce and cornstarch and water mixture.
- Heat a wok and add vegetable oil. Add the garlic and stir-fry until aromatic (about 30 seconds). Add the pork and cook until white.
- Add the mushrooms. Stir-fry for a minute. Re-stir the sauce mixture and add in the middle, stirring quickly to thicken. Season with pepper, to taste.
- Cook for 1 to 2 more minutes to mix everything together and heat through. Remove from the heat and stir in the sesame oil. Cool.
- Serve over sticky rice
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lasesana 
Simply divine! I also have made Ma po bean curd with ground pork sauce. Seved over rice is just wonderful. Our ancestor Sebastian de Belalcazar is said to love pork so much that he would take several pigs on every expedition. Of course he died of a heart attack. Do you know that he arrived in Santa Fe de Bacata and almost had a battle with Gonzalo Jimenez de Quezada?
I knew we were related to him (thanks to your genealogy research), but I didn’t know he had beef with the founder of our fair natal city- you’re going to have to tell me the story on nochebuena! I can’t wait
Thank you so much for letting us know this Chinese ground and mushroom Pork Stir Fry. It looks good so I have a plan to cook this one on Sunday. I hope I can make it perfect. Keep on sharing!
Hi Paula! You’ll love it, it salty and sweet and earthy…sooo yummy! Enjoy, and let me know how you it turns out!