Saturday, February 4, 2012

Recipe: Pork with tea eggs

2 Tablespoons corn oil
1 pound boneless pork shoulder cut into one inch cubes
12 dry shiitake mushrooms, soaked in warm water for half an hour
1/2 cup sa cha sauce or hoisin sauce mixed with one teaspoon chili sauce
2 Tablespoons rock sugar
12 tea eggs

1. Heat oil in a wok or fry pan and stir-fry the pork for two minutes.
2, Remove stems from the mushrooms and quarter them. Then add them to the pork and stir-fry another minute.
3. Add all the rest of the ingredients and stir-fry for another two minutes. Remove pork, mushrooms, and eggs from the sacha sauce liquid, cut the eggs in halves or quarters, and serve hot or warm.
By Explore Cultural China

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