Tuesday, February 4, 2014

Shredded Pork with Enoki

I love mushrooms in general.  Golden mushrooms, or enoki, in particular, is a favorite of mine!  Thank goodness they're more readily available these days.

And here's one of my favorite ways of cooking enoki -

It's an easy stir fry dish that's on the table in about 30 minutes or so... assuming the meat is not frozen, that is.

The best cut of pork for this dish is tenderloin.  Slice about 250 grams of pork tenderloin into strips (my mom called them shreds, hence the title) and  marinate (for about 15 minutes) in a mix of 1 tablespoon shao xing wine, 1-1/2 tablespoons light soya sauce, 1/2 tablespoon sesame oil, 1/2 tablespoon cornstarch and about 1/2 teaspoon crushed black peppercorns.

While the meat is marinating, prepare the other ingredients - (1) about 3 thin slices of ginger, (2) 1 small onion, sliced thinly, (3) scallop or abalone XO sauce, to taste [I use about 1 teaspoon], (4) 200 to 300 grams golden mushrooms, cleaned and pulled apart into "shreds", and (5) 2 egg whites, lighlty beaten.

Heat some oil in a wok until very hot and saute the ginger and sliced onions.  When the ginger browns and the onions are soft, toss in the XO sauce and saute the mixture briefly.   Give the pork shreds a quick stir and drop into the hot wok, stir-frying until the pork shrinks a little (indicating that it's halfway to being done).  The mixture may appear quite oily.  Add the mushrooms and stir (at this point I usually add another tablespoon or so of soya sauce but be careful because some soy sauces are saltier than others; also, a friend of mine adds half a teaspoon of brown sugar and swears that the dish is better, but I've never tried it).  After a several minutes, the enoki should be "sweating" and the dish will appear soupier and less oily.  Do a taste test and adjust the seasonings according to your preference.  Pour in the egg whites while stirring the wok to break apart the egg whites.  Turn off the heat.  Serve immediately!

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