Yu Xiang Rou Si ( 鱼香肉丝）

Ingredients

250g pork ( fillet or any lean meat )

6 water chestnuts

30g dried black fungus

3 cloves garlic

1 tbsp corn flour

2 tbsp light soya sauce

1 tbsp oyster sauce

2 tsp black vinegar

1/2 tsp sugar

100ml water

some cornstarch ( 1 tbsp corn flour dissolved in 4 tbsp water )

pinch of salt

some oil

Preparation

1. Soak the black fungus in water . When it is soft, cut into thin, long strips.

2.Cut the pork into thin, long strips.Put it in a bowl with 2 tbsp light soya sauce and 1 tbsp corn flour. Mix well and leave aside.

3. Peel the water chestnuts. Wash and cut into thin, long strips.

4. Cut and chop the garlic into very fine pieces.

5. Heat up 2 tbsp oil in saucepan, fry the garlic until slightly brown or fragrant.

6. Put in the black fungus strips and water chestnut strips. Stir fry to mix evenly.

7. Add oyster sauce, vinegar, sugar , salt and 100ml water. Stir fry until the water boils.

8. Use a pair of chopsticks to 'drop' the pork strips on the surface. Do this lightly until you have put in all the pork strips. Remember DO NOT stir at all.

9. Cover the saucepan for 5 minutes to cook the pork strips.

10. When the pork strips are cooked, stir fry to mix the pork strips evenly with the rest of the ingredients.

11. Thicken the gravy by cornstarch.

12. Dish out to serve.