This is a Shanghai recipe. It can be made in advance of meal and reheated just before serving. It may be eaten with buns as a snack.
Serves 2
Ingredients:
7 oz. canned red-in-snow
5 oz. lean pork
½ tsp sugar
2 tbsps oil
2 slices of ginger
1 tsp light soy sauce
1 tsp rice wine
Sugar to taste
Directions:
1. Wash and soak the red-in-snow for 5 minutes in cold water, then drain well and cut into ½-in lengths.
2. Cut the pork into very thin shreds.
3. Heat the wok and stir fry the red-in-snow without oil but with the sugar over the high heat until it is dry (about 3 minutes). Turn it out into a clean bowl and leave on one side.
4. Wash the wok and reheat it, add the oil and ginger and stir fry for 15 seconds, then add the meat and continue stir frying for 30 seconds.
5. Mix in the soy sauce and return the red-in-snow to the wok.
6. Mix well over a high heat, then reduce the heat and season with the rice wine and sugar to taste.
