5 oz. pork
5 oz. asparagus lettuce (lettuce root)
1/2 tablespoon dried edible fungus ("wood ear") to be soaked
1 tablespoon soya sauce
1 teaspoon salt
1 tablespoon cooking wine
1/2 teaspoon gourmet powder
4 tablespoons peanut oil
1 tablespoon vinegar
1 tablespoon sugar
1 tablespoon cornflour in 2 tablespoons water
1 tablespoon broad-bean hot sauce of Sichuan (if unavailable, may be replaced by 1/2 tablespoon of hot chilli sauce)
2 teaspoons minced scallion
1 teaspoon minced ginger root
2 teaspoons minced garlic
1) Cut pork into 2-inch long matchstick slivers. Tenderize with half of above cornflour solution.
Pare and remove veins of asparagus lettuce. Sliver it about the same size as pork. Salt it with a sprinkle of salt.
Shred fungus, which has been plumped.
Chop fine broad-bean hot sauce.
2) Mix soya sauce, salt, vinegar, sugar, cooking wine, gourmet powder, the remaining half of cornflour solution, mince of scallion, ginger and garlic with a little water as a thickening sauce.
3) Heat pan and put in peanut oil. When this is hot, sauté meat slivers, stirring to prevent them from sticking together. Add hot bean sauce and stir a little more. Follow with slivers of asparagus lettuce (saline water squeezed off) and fungus shreds. Pour in thickening sauce. Push around with stirring ladle until sauce sizzles and thickens, attaching itself to the ingredients.
(1) The characteristic feature of this dish is a combination of sour, sweet and hot tastes. The same recipe may be followed to make pork slices or pork kidney slices.
(2) If available, pickled pepper of brighty red color is recommended instead of broad-bean hot sauce, as this is the way the people of Sichuan Prov¬ince prepare this dish.