DRIED MUSROOMS, RECONSTITUTED IN WATER, TAKE ON A SATISFYING, SLIGHTLY CHEWY TEXTURE AND A DEEP UMAMI FLAVOR IN THE HOT OIL. ENJOY DAN

STIR-FRY PORK WITH BOK CHOY AND MUSHROOMS by CHEF DAN:


serves 2-4



INGREDIENTS:



2 cups gourmet mushroom blend ( COSCO)

8 heads bok choy, halved lengthwise

1 teaspoon sesame oil

1 teaspoon soy sauce

1/2- teaspoon cornstarch

1/4- teaspoon brown sugar

3 cloves garlic, minced

2 tablespoons olive oil

1 pound pork tenderloin, cut into 2”x1/8' strips

kosher salt to taste



DIRECTIONS:

1.put mushrooms into a bowl of boiling hot water.

2.Soak until soft about 20 minutes.

3.Drain, squeeze excess water from the mushrooms.

4.Cut into 1/4” thick slices.

5.In a medium bowl, combine pork, sesame oil. Cornstarch, soy sauce,sugar and half the garlic.

6.Let sit for 20 to 30 minutes.

7.Heat a wok over high-heat, until wok begins to smoke.

8.Add 1 tablespoon oil around the edge of the wok and swirl to coat the bottom and the sides.

9.Add the mushrooms and cook, stirring and tossing constantly, about 2 minutes.

10.Transfer to plate and set aside.

11.Return wok to high and add bok choe, cut side down, along with 2 tablespoons water, and cook, with out stirring until water evaporates, about 1 minute.

12.Transfer to plate of mushrooms.

13.Return wok to high heat add remaining oil around edge of wok and swirling to coat the sides and bottom.

14.Add pork mixture and remaining garlic and cook, stirring and tossing constantly,until pork is browned, about 2-3 minutes.

15.Add reserved mushrooms and bok choy and cook, stirring and tossing often. About 1 minute.

ENJOY DAN: hallalujah