The ideal sauce for the Chinese cuisine!

Serving 2-3 persons

yu hsiang porkbone

Ingredients Procedure
  • 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
  • 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.
Tips
Try mixing with different kinds of vegetables.