Stir fried pork, mushrooms and celery

Stir fried pork, mushrooms and celery

  • 1 ½ cups long-grained rice
  • 6 dried Chinese mushrooms
  • 3 stalks celery, sliced
  • 1 small sweet onion, peeled and sliced
  • 1 pound boneless pork, cut into small strips
  • 1 tsp cornstarch
  • 2 tsp dry sherry
  • Squirt of Asian chile sauce (sriracha)
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 3 tsp canola oil
  • 1 tsp minced ginger
  • 2 tbsp oyster sauce

Put rice in a pot and cover with enough water so that when you put you finger tip on the surface of the rice, the water reaches your first knuckle.  Bring water to boil and when the surface water has evaporated, cover the rice tightly and turn heat to low.

While water is boiling, put the dried mushrooms in a microwave safe measuring cup.  Pour in water to the 2 cup mark.  Microwave on high for 3 minutes. Stir mushrooms to saturate with hot water.

Slice celery, onion and pork.  Mix pork in a small bowl with cornstarch, sherry, chile sauce, soy sauce and sugar.  Carefully remove mushrooms from hot water.  Slice off and discard tough stems.  Slice caps.

Heat up 1 tsp of canola oil in a non-stick wok or sauté pan.  Add ginger, onion, celery and sliced mushrooms.  Stir fry for 30 seconds and then add mushroom water.  Stir and let vegetables steam-cook in the mushroom water till evaporated.  Turn vegetables out into a bowl.  Heat the remaining oil in the same pan.  When oil is smoking hot, add pork mixture and stir fry until pork turns color.  Return vegetables to the pan and stir in oyster sauce.  Serve over cooked rice.  Serves 4.

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