Yield: 6 Servings
|10 ounces||Pork loin; shredded|
|2 cups||Vegetable oil|
|¼ cup||Tree ear mushrooms|
|½ cup||Chopped water chestnuts|
|2 teaspoons||Soy sauce|
|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.
SOUTH SYRACUSE, DENVER.
WINE: WAN FU
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .