Hoisin Pork Stir-fry
A spicy hoisin sauce mixture serves as both marinade and sauce in this easy stir-fry dish. Serve over cooked egg noodles.
- 4 – 6 Chinese dried mushrooms
- 1/4 cup hoisin sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 teaspoons rice vinegar
- 2 tablespoons water
- 1/2 teaspoon chilli sauce, or to taste
- 1 pound boneless pork, cut into bite-sized chunks
- 2 scallions (green onions, spring onions), green parts only
- 2 tablespoons oil for stir-frying, or as needed
- 1 teaspoon minced garlic
- 1/2 teaspoon sesame oil, or to taste
Wash the dried mushrooms and soak in warm water to soften. Squeeze out any excess moisture. Cut off the stems and thinly slice.
While the dried mushrooms are softening, prepare the marinade/sauce and pork. Combine the hoisin sauce, dark soy sauce, light soy sauce, rice vinegar, water and chilli sauce. Marinate the pork in half of the hoisin sauce mixture for 15 minutes. Reserve the other half for the sauce.
Wash the scallions and cut on the diagonal into 1-inch pieces.
Heat the wok and add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry briefly until aromatic (10 – 15 seconds). Add the pork. Stir-fry until it is no longer pink and is nearly cooked through.
Add the dried mushroom pieces. Stir-fry for 2 minutes, until softened. Push the pork and vegetables up to the sides of the wok. Add the reserved sauce and bring to a boil. Cook for 2 – 3 minutes to heat through. Stir in the scallions. Remove from the heat and stir in the sesame oil. Serve hot.
Yield: 3-4 Servings