STIR FRIED PORK AND PINEAPPLE

FOR THE PORK

• cut the pork into slices 1/8 inch thick, 2 inches long, and 1 inch wide
• in a small bowl, mix the pork with the soy sauce, oil, and cornstarch

FOR THE SAUCE

• in a small bowl, mix the vinegar, sugar, soy sauce, and salt.

FOR THE STIR-FRY

• rinse the fungus.
• In a medium bowl, soak the fungus in hot water until soft and pliable, 5 to 15 minutes, and then drain
• pinch out the discard any hard knobby centers.
• cut the fungus into 1-inch pieces.
• trim the ends off the green onions
• cut the green onions, including green tops, into2-inch lengths.
• set a 14-inch wok or 12-inch frying pan over high heat
• when the pan is hot, after about 1minute, add the oil and rotate the pan to spread
• add the ginger and pork; stir-fry until the meat is lightly browned, about 2 minutes
• add the pineapple, black fungus sauce mixture, green onions, and jalapeno
• stir-fried until the pineapple is hot, 1 to 2 minutes
• transfer to a serving dish.