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Fried Bamboo Fungus
Vegetables, also Vegetarian Foods
|Fried Bamboo Fungus|
1 piece, about five tablespoons, cured pork, minced
10 pieces dried bamboo fungus, soaked for ten minutes, then drained and the water discarded
½ cup breadcrumbs such as Panko
5 Tablespoons minced baby bok cai leaves
1 Tablespoon each red and green peppers, minced
1 Tablespoon cilantro
½ teaspoon coarse salt
1 teaspoon chicken bouillon powder
1 teaspoon oyster sauce
1 teaspoon XO sauce
1 teaspoon fresh coriander, minced
1. Heat a wok or fry pan, add the oil and the cured pork, and stir-fry for two minutes. Next remove from the oil and set aside.
2, Roll the bamboo fungus pieces in the bread crumbs, and fry until crisp, about three minutes, removing them and draining them on paper towels.
3. Add bok cai leaves and the minced peppers, and stir-fry for one minute before adding the cilantro, salt, bouillon powder, oyster and XO sauces. Stir-fry another minute before returning the belly pork pieces and the bamboo fungus and stir-frying everything another minute or two, then serve.