Ingredients:
1 lb. pork loin (cut into 1" strips)
2 tbsp. soy sauce
2 tsp. sesame oil
1 tbsp. cornstarch
4 oz. (1 slice) ham, cut into strips
1 tbsp. dried shrimp, reconstituted in hot water & finely chopped AND/OR
1 pkg. artificial Krab
4 cloves garlic, chopped
8 small-medium dried shiitake mushrooms, reconstituted in hot water, stemmed & sliced
8 small-medium dried shiitake mushrooms, reconstituted in hot water, stemmed & sliced
8 oz. fresh shiitakes and/or oyster mushrooms, stemmed & sliced
1 large head of napa cabbage, sliced
1 tbsp. vegetable oil
5 cups water + 1 tbsp. Totole chicken base (or use 5 cups low sodium chicken broth)
1 cup of reserved shiitake mushroom soaking liquid
4 tbsp. oyster sauce
1 tbsp. sugar
1 tbsp. sesame oil
1/2 tsp. white pepper
1 large head of napa cabbage, sliced
1 tbsp. vegetable oil
5 cups water + 1 tbsp. Totole chicken base (or use 5 cups low sodium chicken broth)
1 cup of reserved shiitake mushroom soaking liquid
4 tbsp. oyster sauce
1 tbsp. sugar
1 tbsp. sesame oil
1/2 tsp. white pepper
1 tsp. kosher salt
Cornstarch slurry (1/4 cup water + 4 tbsp. cornstarch)
1. Place dried shiitakes & dried shrimp in a bowl and cover with hot tap water. Let sit 30 minutes, or until softened. Marinate the pork loin strips in 2 tbsp. soy sauce, 2 tsp. sesame oil and 1 tbsp. cornstarch for 20-30 minutes.
2. Heat 1-2 tbsp. of vegetable oil in a large wok over medium high heat. Add pork & cook until lightly browned. Add ham and garlic and toss for about 30 seconds. Stir in sliced mushrooms and either the chopped rehydrated dried shrimp or Krab.
3. Add sliced cabbage and cook for about 5 minutes until slightly wilted. Stir in chicken broth, reserved mushroom soaking liquid, oyster sauce, sugar, sesame oil and white pepper.
4. Bring to a boil, reduce heat to low, cover, and simmer for 30-40 minutes.
5. Bring mixture back up to a boil & stir in cornstarch slurry. Continue cooking for about 5 minutes or until thickened. Turn off heat & adjust seasonings (add extra sesame oil & 1 tsp. salt, white pepper, as needed).
Artificial Crab is not customarily added to this dish, but I really like its flavor.
Add the mushrooms.
Cornstarch slurry (1/4 cup water + 4 tbsp. cornstarch)
1. Place dried shiitakes & dried shrimp in a bowl and cover with hot tap water. Let sit 30 minutes, or until softened. Marinate the pork loin strips in 2 tbsp. soy sauce, 2 tsp. sesame oil and 1 tbsp. cornstarch for 20-30 minutes.
2. Heat 1-2 tbsp. of vegetable oil in a large wok over medium high heat. Add pork & cook until lightly browned. Add ham and garlic and toss for about 30 seconds. Stir in sliced mushrooms and either the chopped rehydrated dried shrimp or Krab.
3. Add sliced cabbage and cook for about 5 minutes until slightly wilted. Stir in chicken broth, reserved mushroom soaking liquid, oyster sauce, sugar, sesame oil and white pepper.
4. Bring to a boil, reduce heat to low, cover, and simmer for 30-40 minutes.
5. Bring mixture back up to a boil & stir in cornstarch slurry. Continue cooking for about 5 minutes or until thickened. Turn off heat & adjust seasonings (add extra sesame oil & 1 tsp. salt, white pepper, as needed).
Cover the dried shiitakes mushrooms with hot tap water & let them rehydrate for 30-60 minutes until soft.
Napa Cabbage and garlic.
Pork shreds marinated in soy sauce, sesame oil and cornstarch.
Stir-fry the sliced pork until lightly browned, then add the ham.
Add the artificial crab.
Add the nappa cabbage.
Add the chicken stock.
Add the oyster sauce, sugar, sesame oil, salt & pepper.
Chicken base, oyster sauce, white pepper & sesame oil.
Bring mixture to a boil and add the cornstarch slurry. Cook for 5 minutes or until sauce has thickened.
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