Stewed Pork with Nam Yee

Recently I bought a small bottle of Nam Yee (fermented red bean curd) to make chicken biscuit. Besides chicken biscuit, Nam Yee can be used to make fried chicken/ wings, steamed pork ribs, "Chai Er" (a vegetarian dish which I love and would love to try) and stewed pork. Below is my version of stewed pork with Nam Yee and wood ear fungus or black fungus. The picture did not turn out too appetizing but it tasted a lot like the steamed pork ribs dish served in the Dim Sum restaurant.


Ingredients:

• 2 boneless pork chops, thinly sliced
• 1 cup of black fungus, soften in hot water, drained
• 1 clove garlic, chopped
• 1 small piece of ginger, chopped
• 1 shallot, chopped

Sauce:

• 1 cube of Nam Yee, smashed
• 1 Tbsp. of oyster sauce
• 1 Tbsp. Shao Hsing rice cooking wine
• 1/2 Tbsp. pure sesame oil
• 1 tsp. sugar
• 1/2 cup warm water

Method:

1. In a small bowl, mix the ingredients for the sauce together, set aside. Take 2 Tbsp. of this sauce to marinate the pork slices.

2. In a saucepan, add in a little oil. Then, garlic, shallot and ginger, stir-fry until fragrant. Add in pork slices and stir until brown on the sides. Add in black fungus, stir to mix well. Add in some water, about 1 cup and the remaining of the sauce. Turn the heat to low and let it simmer for an hour. Serve hot.