Pickled lettuce fried with pork loin

A large lettuce leave pickled with salt and sechuan chillies. The Chinese province of Sechuan is cold almost all year round.Most of the food there is hot and spicy, as they believe there that spicy heat can help counter the cold. As a result, most sechuan vegetables are coated in an orange colour - the orange of Sechuan chillies.

Ingredients:
- 300 grams pork loin.
- 5 shitake mushrooms, cooked and seasoned

Shitake Mushrooms

- 200 grams Sung chai ( Chinese pickled large lettuce leaves)
- 3 spring onions
- 1 tsp sugar
- 1 tbsp tapioca flour
- 2 tbsps vegetable oil
- 1 tbsp sesame oil
- 2 tbsps oyster sauce
- 1 tbsp light soy sauce
- 3 tbsps stock

Preparation
1. Soak the sung chai in water to clean all traces of chili. Slice it thinly and soak again. Squeeze the water out and leave to drain.
2. Chop the pork loin into one by two inch pieces just under a quarter of an inch thick. Chop each shitake mushroom into 4-5 pieces. Rinse the spring onions and cut then into bite-sized pieces.
3. Heat the pan over a medium-high flame. Fry the pork belly in the vegetable oil.When it is cooked, add the Sung chai and mushrooms.
4. Season with stock, oyster sauce, sesame oil and light soy sauce. Stir until mixed well.
5. Dissolve some tapioca flour in water and add to the pan until the mixture begins to thicken. Add the spring onions. Serve in the dish to be eaten with steamed rice.

This dish is easy to prepare and delicious.

Sumber : The Happy Kitchen karangan Damrong Chanchaochai & Nittaya Chanchaochai.