Ingredients:
For pork and dry shiitake mushrooms
- 1 piece pork shoulder or boneless pork chop, about 3/4 to 1 lb (0.3 to 0.5 kg);
- 6 to 7 dry shiitake mushrooms, about 1 oz (30 g);
- 1 tablespoon safflower oil;
- 1 tablespoon minced ginger, (1 piece of ginger, about 2 oz (60 g), peel and mince to small cubes);
- 1 package tofu, about 1 lb (0.5 kg);
- 1 tablespoon vegetable/canole oil;
- 1 teaspoon corn starch;
- A pinch cane sugar;
- 1 teaspoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market);
- 1 teaspoon dark soy sauce.
For thickening sauce
- 1 1/4 teaspoon corn starch;
- 1/2 teaspoon cane sugar;
- 1/4 cup (60 ml) water.
- 1 teaspoon Liquid Aminos;
- 1 teaspoon dark soy sauce.
Recipe:
Serving for 2
- Clean pork and pat dry;
- Mince;
- Soak shiitake mushrooms for 2 hours;
- Squeeze dry and cut into 1/4” (0.5 cm) cubes;
- Add minced ginger, corn starch, sugar, Liquid Aminos and dark soy sauce to minced pork and mix well;
- Add shiitake mushrooms;
- Set aside to marinate;
- Slice tofu to 1/2” (1 cm) thick to cover the bottom of a shallow bowl;
- Steam tofu in a steamer/wok over water on medium high heat for 7 minutes;
- Add 1 tablespoon vegetable/canole oil to a sauce pan over midium high heat;
- Place minced pork in and don’t turn until it form a crest;
- Turn and stir fry the pork until golden brown;
- Add thickening sauce;
- Turn off heat when it comes back to a boil and thickens;
- Pour on top of steamed tofu and serve hot.