No fish involved, despite the name.

Ingredients

• lean pork 500 gr, julienned
• 2 Tbsp vegetable oil
• green (red) chilly pepper 2-3, julienned
• carrot 1-2, julienned
• bamboo root (or asparagus) 250gram,julienned
• black fungus (or mushroom) 100 gr julienned

Mix with pork

• 1/2 Tbsp sherry (or dry white wine)
• 1 Tbsp soy sauce
• 1 Tbsp starch
• 1.5 Tbsp water

Fragrant mix

• 1 tsp chill paste
• 1 Tbsp green onion, minced
• 1 Tbsp ginger, minced
• 1 Tbsp garlic, minced

Finishing sauce

• 1/2 Tbsp sherry (or dry white wine)
• 1/2 Tbsp white vinegar (or balsamic vinegar)
• 1.5 Tbsp soy sauce
• 2.5 Tbsp water
• 1 tsp sugar
• 1 tsp starch
• dash sesame oil (optional)

Preparation

Combine the pork and 'mix with pork' ingredients in a bowl.

Combine the ingredients for the finishing sauce in a bowl and set aside.

Heat 1 tbsp oil in a high-sided frying pan or wok on high heat. Add the pork when the oil is hot and sauté until pork is cooked.

Remove the pork from the pan (reserve in a bowl).

Heat another tbsp of oil in the same pan and when hot, add the fragrant mix and sauté for a few minutes until fragrant.

Add the water chestnuts and wood ears and stir-fry for a minute more.

Add the pork to the pan and continue to stir-fry.

Add the finishing sauce and stir until it thickens. Remove from pan and serve hot.

Tag Chinese,pork