Cane Root with Pork

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1 lb. cane root
5 oz. pork
1.1/2 teaspoons soya sauce
1/2 teaspoon salt a pinch of gourmet powder
2/3 tablespoon cooking wine
2 teaspoons cornflour in 1 tablespoon water
1/2 egg
2 tablespoons peanut oil
1 teaspoon minced scallion
1 teaspoon minced ginger root

1) Cut pork into slices and then into slivers about 2.1/2 inches long by 1/8 inch thick. Mix well with cornflour solution and egg.

Peel cane root and cut off the tough part. Wash clean and cut into slivers the same size as pork.

2) Heat frying pan on high flame and put in oil. When oil is hot, stir-fry pork slivers and see that they do not stick together. Add scallion, ginger, soya sauce and cooking wine; stir well. Follow with slivered cane root, salt and gourmet powder. Stir and serve.

Notes:

(1) It is preferable that the cane root be parboiled before being cut and stir-fried with pork. It may also be stir-fried separately in a little oil with salt and then mixed with stir-fried pork slivers.

(2) This dish may be finished with a lighter color. This can be achieved by leaving out the soya sauce and using a little more of salt instead.

For those who like a hot taste, some broad-bean hot sauce added to the seasonings will enhance the color, taste and smell of the dish.

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