Stir-fried shredded pork with spicy garlic sauce

6 Servings

Ingredients

Quantity Ingredient
12 ounces Pork tenderloin or butt
6 Water chestnuts
3 tablespoons Dry black fungus; optional
½ cup Bamboo shoots; shredded
2 teaspoons Chopped garlic
2 cups Vegetable oil
1½ tablespoon Soy sauce
1½ tablespoon Sherry
1½ tablespoon Cornstarch
1 tablespoon Cooking oil
2 teaspoons Chopped ginger
1 tablespoon Hoisin sauce
1½ tablespoon Soy sauce
1 tablespoon Sesame oil
1 tablespoon Cooking wine or sherry
2 teaspoons Brown sugar
2½ teaspoon Cornstarch
1 tablespoon Water
1 dash Pepper
1 tablespoon Wine vinegar
1 tablespoon Chopped green onion

Directions

SEASONINGS TO MARINATE PORK

SEASONING SAUCE

TO PREPARE:

1. Cut pork in string style, marinate with soy sauce, sherry, oil, cornstarch and chopped ginger.

2. Soak black fungus in hot water about 10-15 minutes. Rinse and clean.

Slice them when expanded. Also slice the water chestnuts very fine.

3. Mix all seasoning sauce in a cup or bowl.

TO COOK:

1. Heat oil in wok or frying pan, then add pork shreds. Just stir for ½ minute, then remove and put aside. Drain off oil from pan. Reserve for stir-frying vegetables or other meats.

2. Heat 3 tablespoons remaining oil to stir fry garlic, then add water chestnuts, bamboo shoots, fungus, and pork strings; stir thoroughly. Add the ready prepared seasoning sauce, stir evenly and serve hot or warm.

Serves 4-6.

Hint: This dish can be made ahead and reheated in a frying pan. If the sauce is too dry during reheating, just add 2-3 tablespoons stock or sherry.

Source: Chinese Cooking the American Way Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98 Recipe by: The Best of the Best From Texas, p.225 Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@...> on May 7, 1998

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