Pork and water chestnuts w/sauce

Yield: 6 Servings

Measure Ingredient
2 teaspoons Cornstarch
1 Egg; beaten
10 ounces Pork loin; shredded
2 cups Vegetable oil
¼ cup Tree ear mushrooms
½ cup Chopped water chestnuts
2 teaspoons Soy sauce
1 teaspoon Sugar
½ teaspoon Salt
½ teaspoon Vinegar
½ teaspoon Hot pepper oil
¼ teaspoon Sesame oil

Combine 1 teaspoon cornstarch, egg, and pork. Mix to coat pork thoroughly.

In a wok, heat vegetable oil until smoking. Add pork, mush- rooms, and water chestnuts and quickly stir the mixture through the oil for 15 seconds. Immediately pour the contents of the wok through a strainer set over a heat-proof bowl. (You will be draining all the oil from the food into the bowl.) Return 2 teaspoons oil to the wok. Add the pork mixture and stir-fry for 30 seconds. Add remaining ingredients except sesame oil and stir-fry for another 30 seconds. Sprinkle with the sesame oil and serve immediately.

DRAGON PALACE

SOUTH SYRACUSE, DENVER.

WINE: WAN FU

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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