Title: Pork Shreds with Cabbage and Cloud Ears
Categories: Chinese Pork Mushroom Blank
Yield: 5 Servings

3/4	lb	Boneless pork; lean,shredded
1	sm	Egg white; lightly beaten
2	tb	Dry sherry; divided
1	tb	Cornstarch
1/2	ts	Salt
4	tb	Peanut oil
1	cl	Garlic; minced
2		Scallions; shredded
1	c	Cabbage; shredded
2	tb	Dried cloud ears; soaked and shredded*
1	tb	Soy sauce
1	tb	Hoisin sauce
1	ts	Sesame oil

* Also known as tree ears or wood ears- a curly black and grey Chinese fungus similiar to dried mushrooms in flavor. Must be soaked in hot water 20-30 min before using.

Combine pork, egg white, 1 tbsp sherry, cornstarch and salt. Marinate 30 min. Heat a wok; add oil and stir fry garlic 1 min. Add pork and stir fry until no longer pink, about 3 min. Remove from the pork and set aside.

Add the scallions, cabbage and soaked, shredded cloud ears; stir fry 2 min. Combine the remaining sherry, soy sauce, hosin sauce and sesame oil. Add mixture along with the pork to the wok. Stir well to warm pork and serve.

From: Ideals Chinese Cookbook by Janet Wilk, ISBN 0-8249-3002-9 Posted by: Jim Weller

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