Braised Shiitake Mushrooms with Pork
EASY 1 HOUR
• 1 piece of ginger (about golf ball size, cut into small cubes)
• 1 shallot (finely chopped)
• 3 cloves of garlic (sliced)
• 1 bundle green onion (sectioned)
• 20-25 dry shiitake mushrooms
• 4 oz pork shoulder (prefer pork with some fat)
• 1 tsp sugar
• 1 tbsp soy sauce
• ½ tsp cornstarch
• ½ ground pepper
• 2 tsp dark soy sauce
• 1 tsp sugar
• 1 tbsp oyster sauce
• ¼ tsp salt
• ½ tsp chicken powder
1 Soak dry shiitake mushroom in a bowl of water until soften (about 3-5 hours). Save mushroom water for later use.
2 Clean mushrooms, remove stems. Rub mushrooms with 1-2 tsp cornstarch, rinse with water. Drain excess water and put aside for later use.
3 Cut pork shoulder into bite size pieces, marinate for 30 minutes.
4 Heat wok, add 2 tbsp cooking oil. Add ginger, stir fry for 2 minutes. Then add chopped garlic, stir fry for 1 minute until golden in color. Add shallot and green onions, stir fry until fragrant.
5 Add in pork pieces, stir fry until cooked. Then add shiitake mushrooms and 1 tbsp cooking wine. Stir well.
6 Add seasonings and 1-2 cup of water (including water from soaking mushrooms). Put just enough water to cover the mushrooms.
7 Turn heat to high, bring to boil, then turn to med-low heat, cover with a lid and braise for 45 minutes. Check often to make sure sauce is not dry out.
8 Turn heat back to high. Add in cornstarch water (1 tsp cornstarch + 1 tbsp water) to thicken the sauce.