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, .