Pork with Tree Ears and Cucumber – Sybaritica

Pork with Tree Ears and Cucumber pairs lean Pork with Cucumber in an easy stir-fried dish with an interesting dried Chinese Black Fungus.

Servings: 4 as part of a Chinese Meal

  • ½ lb. Pork tenderloin cut into slices
  • 1 ½ Cups of Cucumber Slices cut on the bias
  • 1 cup rehydrated Chinese Black Fungus sliced into small pieces
  • 3/4 cup Chicken Stock;
  • 1 tbsp. Cornstarch mixed with 3 tbsp. Water;
  • 3 tbsp. Rice Wine;
  • 2 tbsp. Dark Soy Sauce;
  • 1 ½ Tbsp. Sugar;
  • 2 additional tbsp. Cornstarch;
  • 1 tbsp. Light Soy Sauce;
  • ¼ tsp. of Salt;
  • 1 pinch White Pepper;
  • 1 tsp. Sesame Oil;
  • 1 tbsp. minced Garlic.
  • Prepare the sauce mixture by chicken stock with the cornstarch/water mixture, the dark soy, sugar, and 2 tablespoons of the rice wine. Set this aside for now.
  • Marinate the Pork slices in the remaining rice wine, salt, pepper, sesame oil, light soy sauce and the 2 tbsp. of cornstarch for at least 20 minutes.
  • Brown the Pork slices in 3 Tablespoons of Oil over moderate heat. Remove to a bowl.
  • Add the Garlic to the pan at moderately high heat and a few seconds later add in the Cucumber and Tree Ears, stirring until the Cucumber is beginning to soften.
  • Add back the meat, followed by the sauce mix and cook until the sauce is clear and thickened. Serve immediately.