Name: Shredded Pork with Snow Peas and Chicken Leg Mushrooms ( )
Yield: Makes 4 to 6 Servings
Cuisine: China
Ingredients: ¼ teaspoon salt; 4 teaspoons cornstarch; 5 cups water; 1½ teaspoons sesame oil; 1 tablespoon Shaoxing wine; ⅓ cup Superior Stock; 12 ounces pork loin, shredded (see Cleaver discussion); 2 teaspoons salt; 1½ teaspoons sugar; 1 teaspoon white rice vinegar; ½-inch-thick slice ginger, peeled and lightly smashed; 4 teaspoons oyster sauce; 1 tablespoon oyster sauce; 2 teaspoons cornstarch; 2 teaspoons sesame oil; 1½ teaspoons light soy sauce; 2 teaspoons light soy sauce; 1 fresh chicken leg mushroom (about 5 ounces), cut crosswise into ¼-inch-thick rounds, then cut into ¼-inch-wide strips; 1 tablespoon Superior Stock, if needed; 1 tablespoon plus 1 teaspoon Shaoxing wine; 1 tablespoon minced garlic; 1 tablespoon peeled and minced ginger; ¾ teaspoon baking soda (optional); 3 tablespoons peanut oil; Pinch of white pepper; 8 ounces snow peas; 2 teaspoons Shaoxing wine; 1 teaspoon sugar

Preparation info

Makes
4 to 6
Servings

Difficulty
Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

Once again, meaty chicken leg mushrooms appear in a Stir-fry, this time in a classic Cantonese preparation with snow peas and shredded pork that demonstrates the mix of textures and tastes so characteristic of the cooking of Guangdong. The mushrooms are meaty, slightly chewy; the snow peas deliver crunch; and the pork provides bite.

Ingredients

Marinade

4 teaspoons oyster sauce
2 teaspoons light soy sauce

Method

To make the marinade: In a bowl, mix together all of the ingredients. Add the pork, turn to coat evenly, and reserve.

To make the sauce: In a small bowl, mix together all of the ingredients and reserve.

To water-blanch the snow peas, first trim the ends and strings from the peas, then cut each pea into thirds on a sharp diagonal.

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Shredded Pork with Snow Peas and Chicken Leg Mushrooms

Ingredients

Marinade

Method

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