• Print
  • E-Mail
  • Feeds
  • Share This

Sweet and Sour Pork

Gourmet's Adventures with Ruth: Season One: Yangshuo Cooking School

Serves2
  • Active time:30 min
  • Start to finish:35 min
December 2009
Watch a preview of this Gourmet's Adventures with Ruth episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.

For black fungus

  • 1 oz black fungus (tree ears; 1/2 cup dried)
  • 1 cup boiling water

For Osmanthus Syrup

  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tablespoon dried osmanthus flowers (see cooks' note)

For stir fry

  • 2 tablespoons vegetable oil
  • 6 oz boneless pork chops (3) thinly sliced across the grain at a 30 angle less than 1/8-inch-thick
  • 2 garlic cloves, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon osmanthus syrup
  • Prepare black fungus: Put fungus in a bowl and cover with boiling water. Steep until fungus is softened, about 15 minutes. Drain fungus and thinly slice lengthwise.
  • Make syrup: Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar is dissolved, then add flowers and simmer 1 minute. Let stand 5 minutes. You will need 1 tablespoon.
  • Stir-fry: Heat a wok over high heat until smoking, then pour oil down sides of pan. Add pork and stir-fry, spreading pork on bottom and sides of wok to cook quickly, until pork turns white, about 1 1/2 minutes. Add garlic and stir-fry 30 seconds. Add fungus and stir-fry 30 seconds. Add vinegar, soy sauce and 1 tablespoon syrup and toss pork to coat with sauce.
Cooks' Note: Osmanthus flowers are available by mail order from TeaSpring.com. For a different but very pleasant floral flavor, you could substitute dried chamomile flowers for the Osmanthus. Strain them out of the syrup before using.
  • Print
  • E-Mail
  • Feeds
  • Share This
Subscribe to Gourmet