Cherry & Dennis Recipes
Ginisang Pork Slices na may Pipino at Wood Ear Mushroom
Stir-fried Pork Slices with Cucumber and Wood Ear
Buod ng recipe
This is a light and quick Hong Kong home stir-fry. Thick cucumber slices stay crisp, wood ear mushrooms add a gentle bounce, and thin pork slices cook quickly after simple marinating. It helps helpers practise slicing pork, cleaning dried wood ear mushrooms, and controlling heat for a fast stir-fry.
01
Mga sangkap
Pangunahing Sangkap
- 250g pork slices
- 2 pipino
- 8g tuyong wood ear mushrooms
- 1/3 carrot
- 3 butil bawang
- 2 hiwa luya
- 2 tbsp mantika
Pampalasa
- 1 tsp light soy sauce, 1 tsp oyster sauce, 1/4 tsp asukal, kaunting white pepper, 1 tsp cornstarch, 1 tsp mantika Pork marinade:
- 1 tsp light soy sauce, 1 tbsp oyster sauce, 1/4 tsp asukal, kaunting asin, 3 tbsp tubig Stir-fry sauce:
- 1 tsp cornstarch na hinalo sa 2 tbsp tubig; dagdagan ng kaunting sesame oil Cornstarch slurry:
02
Mga kagamitan
- Chopping board
- Knife
- Bowls
- Plate
- Measuring spoons
- Non-stick wok or home wok
- Wok spatula
- Slotted spoon
- Kitchen paper
03
Mga hakbang
Hakbang 1
Prepare ingredients
Prepare pork slices, cucumber, dried wood ear, carrot, garlic, ginger, and all seasonings before turning on the heat.
Hakbang 2
Soak and clean wood ear
Soak dried wood ear mushrooms until soft, trim hard stems, and rinse several times to remove sand.
Hakbang 3
Marinate pork slices
Pat pork dry, mix with soy sauce, oyster sauce, sugar, white pepper, and starch, then add a little oil.
Hakbang 4
Slice cucumber
Wash cucumber, remove the ends, and cut into thick diagonal slices so it stays crisp.
Hakbang 5
Cut carrot, garlic, and ginger
Slice carrot thinly, slice garlic, and slice ginger for colour, aroma, and light sweetness.
Hakbang 6
Mix stir-fry sauce
Mix soy sauce, oyster sauce, sugar, a little salt, and water in a small bowl.
Hakbang 7
Stir-fry pork slices
Heat oil and stir-fry pork over medium heat until about 80 percent cooked, then set aside.
Hakbang 8
Fry garlic and ginger
Add a little oil and fry garlic and ginger until fragrant without burning.
Hakbang 9
Add wood ear and carrot
Add wood ear mushrooms and carrot, then stir-fry for one minute.
Hakbang 10
Add cucumber
Add cucumber and stir-fry quickly until bright green but still crisp.
Hakbang 11
Return pork and add sauce
Return pork to the wok, add the prepared sauce, and toss quickly.
Hakbang 12
Thicken and serve
Add a little starch slurry, cook until the sauce is lightly thickened, finish with sesame oil, and serve.
Mga karaniwang pagkakamali
- Wood ear mushrooms are not washed well and taste sandy.
- Cucumber is sliced too thin and becomes soft.
- Pork is not marinated with starch and becomes dry.
- Pork is fully cooked at the start and becomes tough after returning to the wok.
- Too much water makes the dish watery.
- Garlic is fried over high heat and turns bitter.
Mga tip
Prepare all ingredients before turning on the heat. Cook the pork until about 80 percent done first, then return it at the end so it stays tender. Keep the seasoning light and ask Ma’am or Sir to taste before serving.
