Stir-fried pork and chilies CCTI from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on January 25, 2011

    p. 90 - This dish was good, not great. As always I omitted the salt because the recipe calls for soy sauce. If I were to make this dish again, I’d likely reduce the soy as we still found the saltiness of this to be a bit pervasive. This is the first dish I’ve made that's included the cloud ear mushrooms and we especially enjoyed the texture they added to this dish. They worked very well w the bamboo shoots. When I first stirred the broth mixture into the wok I worried this dish was going to be a bit soupy but the sauce quickly thickens and clings nicely to the pork and vegetables. We served this with Henry Hugh’s Lotus Root w Sugar Snaps from BoaW and the Chinese Indian Chicken Manchurian from p. 142 of SFSE.

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