Lunch: Wild Shaxi Mushrooms Wok Tossed with Cured Pork

Ingredients

One 4-inch piece cured pork
4 cloves garlic, finely sliced
1 green pepper, sliced
1 red pepper, sliced
8 ounces ox-liver or porcini mushrooms, sliced
8 ounces shiitake mushrooms, sliced
2 young garlic shoots, sliced into 2-inch lengths
2 tablespoons Chinese cooking wine
Pinch salt

Instructions

Heat a pan or wok until smoking hot. Add the cured pork and cook until the fat has been rendered out, 2 minutes. Add the garlic and peppers and stir-fry for 1 minute, and then add the mushrooms and garlic shoots and stir-fry for 1 minute. Pour in the Chinese cooking wine and sprinkle with the salt and stir-fry for 1 minute longer. Serve.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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