Shiitake Pork

Dried mushrooms are an essential item in anyone’s larder as they are useful additions to a very wide variety of dishes, giving a rich woodland texture. All are good, but few are so pleasant as the basic stir-fry of pork and vegetables over noodles.



¼ cup cooking oil.

250g thinly sliced lean pork [fillet is good].

1 dried chilli, seeds removed and chopped finely.

2 cups dried shiitake mushrooms.

1 tblsp raw sugar.

1 medium brown onion, peeled and finely chopped.

2 tblsp grated fresh ginger.

1 red capsicum, julienned.

1 ½ cups sliced green beans.

Salt to taste.

2 tblsp plain flour.

1 ½ cups chicken stock.

1 spring onion, finely chopped, for garnish.



Slice the meat, place in a small bowl and pour over the oil. Cover and set aside. Place the chilli in a 2 cup [500ml] container and fill it with the sliced mushroom. Top up with boiling water and leave to sit for at least an hour. Prepare the onion and ginger and set aside. Prepare the other vegetables and set aside.



Place a wok or sauté pan over a hot flame, add the meat mixture and stir fry until sealed all over. Add the onion and ginger and chow together until the onion is soft then stir in the salt and the flour. Add the mushroom mixture and the stock, bring to the boil and stir well until the liquid has thickened.

Reduce the heat, cover and simmer for 10 minutes or until the meat is cooked through, then stir in the other vegetables and turn up the heat. Boil for 2-3 minutes and serve immediately garnished with the spring onion.


Serve with: Udon or Hokkien noodles.


Serves: 2-4.


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