2. Drain the mushrooms, reserving the soaking water. Cut off and discard the mushroom stems and slice the caps finely. Trim away any tough stem from the wood ears, then chop them finely. Tie the golden needles into a bundle using kitchen string.
3. Dust lightly the strips of pork fillet with some of the cornflour. Mix the remaining cornflour to a smooth paste with the measured water.
4. In a wok or saucepan, heat the oil and fry the onion until soft. Increase the heat and fry the pork until it changes color then add the stock, mushrooms, soaking water, wood ears and golden needles, if using. Bring to boil. Simmer for 15 minutes.
5. Lower the heat and discard the golden needles then stir in the cornflour paste to thicken. Add the beancurd, vinegar, soy sauce, salt and pepper.
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