Pork with glass noodles

Ingredients for 4 servings:

• 125 g glass noodles
• 50 g mushrooms (Tongku mushrooms), dried
• 15 g dried mu-err mushrooms
• 250 ml water, warm
• 400 g pork
• 2 tsp cornstarch
• 1 egg white
• 1 tbsp soy sauce
• 1 bunch spring onions (approx. 400g)
• 1 clove(s) garlic
• 10 g ginger
• 1 chili pepper(s)
• 3 tbsp soy sauce
• 4 tbsp dry sherry
• 6 tbsp chicken broth / chicken stock
• 1 tsp sesame oil
• 1 pinch(s) of sugar
• 1 tsp cornstarch
• 4 tbsp oil

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Soak the glass noodles in hot water. Soak the dried mushrooms in the warm water and let stand for about 30 minutes. Cut the pork into thin strips. Mix the cornstarch, egg white, and soy sauce, add to the meat, and marinate covered for about 30 minutes. Cut the spring onions into approximately 2 cm pieces. Finely chop the ginger and garlic clove, and finely chop the chili pepper. Drain the mushrooms, reserving the liquid, and chop the mushrooms slightly. Pour the soaking water through a filter bag and mix with the soy sauce, sherry, stock or broth, sesame oil, sugar, and cornstarch. Drain the meat, fry in 2 tablespoons of oil for 1-2 minutes until crispy, adding the garlic and ginger. Remove from the pan. Add the remaining oil to the frying fat, heat, and fry the spring onions, mushrooms, and chili pepper for about 5 minutes. Drain the glass noodles, chop them up a little, and add them. Pour in the prepared sauce and bring to a boil. Add the meat and heat everything while stirring. Season to taste.