- 150 gram lean pork
- 15 gram black fungus
- 1/2 T. cornstarch
- 2 T. chopped scallions
- 1/2 T. soy sauce
- 30 g bamboo shoots
- 1 bag Yu-Hsiang sauce
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- Cut the pork into string shapes, marinate with cornstarch paste and soy sauce for 1/2 hour.
- Soak the black fungus in hot water for 1/2 hour, remove, drain and cut in small pieces
- Deep-fry the pork in hot oil until done, remove and drain.
- Stir-fry scallion, shredded bamboo shoots and black fungus. Add Yu-Hsiang sauce and pork strings.
- Stir evenly and serve.
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