(repost from August 2015)

Probably not very authentic, but simple, delicious, and very umami-y.

Ingredients:

•   1-1/2 Tbsps. light soy
•   1-1/2 Tbsps. hoisin sauce
•   1 Tbsp. Xiaoxing rice wine (substitute: dry sherry)
•   1 tsp. sugar
•   1-1/2 Tbsps. tomato paste
•   1 tsp. chili sauce
•   3-1/2 Tbsps. oil
•   1 lb. pork, sliced
• 8 or so dried mushrooms (I use shiitakes), soaked for 20 minutes in hot water, then stems removed and quartered

• 10.  1-1/2 tsps. cornstarch, dissolved in 2 Tbsps water

Method:

1.  Mix the soy, hoisin sauce, rice wine, sugar, tomato paste, chili sauce, and 1-1/2 Tbsp of the oil.  Pour 1/2 of the mixture into a bowl, add the pork, and marinate for 30 minutes.

2.  Heat the remaining oil over high heat.  Add the pork and stir-fry for two minutes.  Add the mushrooms and remaining marinade and cook for 1-1/2 minutes.

3.  Add the cornstarch mixture, and stir for an additional minute.

4.  Enjoy!

Cheers,

-R