1. Trim fat from pork; cut pork into slices, 2 X 1 x 1/2 inch. 2. Toss pork, 2 teaspoons cornstarch, the salt, 1 teaspoon soy sauce, the sugar and white pepper in glass or plastic bowl. 3. Cover and refrigerate 20 minutes. 4. Remove strings from pea pods. 5. Place pea pods in boiling water. 6. Cover and cook 1 minute; drain. 7. Immediately rinse under running cold water; drain. 8. Cut green onions into 2-inch pieces. 9. Mix 1 tablespoon cornstarch and the water. 10. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. 11. Add vegetable oil; rotate wok to coat side. 12. Add pork and garlic; stir-fry until pork is no longer pink. 13. Add mushrooms, bamboo shoots and 1 tablespoon soy sauce; stir-fry 1 minute. 14. Stir in chicken broth; heat to boiling. 15. Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds. 16. Add green onions and pea pods; cook and stir 30 seconds. 17. Microwave Reheat Directions: Prepare Stir-fried Pork with Straw Mushrooms; cover and refrigerate no longer than 24 hours. Just before serving, cover tightly and microwave on microwave-proof platter or bowl on high (100%) power 5 minutes; stir. Cover and microwave until hot, about 4 minutes longer. Let stand covered 2 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
