This traditional Taiwanese entree contrasts the piquant flavor of pickled Chinese mustard greens with the savory taste of slow-cooked pork tripe.
- 1 cup pork tripe, precooked in water for 1 hour, then cut into strips
- ½ cup of pork strips
- ½ cup of bamboo strips
- ½ cup of shiitake mushroom, soaked in the water, then cut into strips
- ½ cup of edible fungus, soaked in the water, then cut into strips
- 1 cup of pickled mustard strips
- ¼ cup ginger strips
- 3 cloves of garlic, chopped
- ¼ cup of red chili pepper, finely sliced
- 2 sticks of green onion, cut into 2 inches sections
- 3 Tbsp. cooking oil
- 1 tsp sugar
- 1 tsp soy sauce
- ¼ tsp white pepper
- 1 tsp black vinegar
- Heat oil in a wok over medium heat, then sauté ginger, garlic, chili pepper and green onion (in that sequence) until fragrant.
- Adding shiitake mushroom first, then pork strips, stir-fry until meat turns pale, continuing periodically to add pork tripe, bamboo, fungus, and pickled mustard strips.
- Add soy sauce, white pepper and sugar, stir-fry and cook for 2 minutes.
- Season with black vinegar to enhance the taste. Makes 6 to 8 servings.
What does edible fungus look like, and where can I get it?
Dried edible fungus is an edible fungus that is made from black wood ear mushrooms, also known as Auricularia. It can be purchased at Asian specialty stores or ordered online.
Pork tripe can be cleaned and rubbed with salt, then rinsed. Place tripe in a pot filled with water and bring water to a boil. Then turn heat to low and cook for one hour or until tender. Discard water after cooking. It’s worth noting that you can usually can cook more so that you can reserve some pork tripe for later use. It makes a delicious addition to soups.