Wood-ear Pork

Wood-ear Pork

serves 2

This dish alleviates circulation problems and stops bleeding by dispelling pathogenic heat from the blood. In China it is often prescribed to alleviate menstrual pains as well as heavy menstrual bleeding.

¼ cup (50 grams) wood-ear mushrooms

Water for soaking

1 teaspoon (5 milliliters) cooking wine

1 tablespoon (15 milliliters) soy sauce

1 teaspoon (5 grams) cornstarch

4 ounces (115 grams) lean pork, finely sliced

1 tablespoon (15 milliliters) cooking oil

Salt and pepper to taste

Soak the wood-ear mushrooms in hot water for 1 hour, or until soft. Strain and slice. Combine the wine, soy sauce, pepper, and cornstarch in a medium bowl. Add the pork, stir to coat, and marinate for 10 minutes. Heat the oil in a wok or frying pan. Drop the pork and the mushrooms into the pan. Stir-fry over high heat for 3 to 4 minutes, or until done. Add salt and pepper to taste and serve.

hancheng

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