Shredded pork with yu shon sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Wood ears |
| ½ | pounds | Boneless pork |
| 7 | Water chestnuts | |
| Soy sauce | ||
| 2½ | teaspoon | Cornstarch |
| ½ | Egg; beaten | |
| ½ | teaspoon | Cornstarch; mixed w/water |
| 1 | tablespoon | Water, to mix w/cornstarch |
| ½ | teaspoon | Minced garlic |
| ½ | teaspoon | Minced gingerroot |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Chicken broth or water |
| 1½ | tablespoon | Vinegar |
| 4 | cups | Oil |
| 1 | teaspoon | Hot bean paste |
| 1 | tablespoon | Chopped green onion |
| ½ | teaspoon | Sesame oil |
Directions
*Note: Pork should be trimmed of fat. Soak wood ears in warm water until softened, about ½ hour. Rinse well, then shred. Cut pork in paper-thin slices and shred. Crush water chestnuts with heavy cleaver and shred. Combine pork, 2 teaspoons soy sauce, cornstarch and egg and mix well. Meat mixture should be moist. If needed, add a little of cornstarch- water solution. Combine 2 tablespoons soy sauce, garlic, ginger, sugar, broth and vinegar. Heat oil in wok or large skillet. Add pork mixture, wood ears and water chestnuts and cook, stirring gently, just until meat changes color. Immediately pour meat and vegetables into large strainer set in bowl to drain off oil.
Return 1 to 2 tablespoons oil to pan. Mix hot bean paste with oil in pan. Add meat mixture and stir-fry. Add soy sauce mixture and continue cooking. Stir in green onion. Add remaining cornstarch solution and stir. Mix in sesame oil and turn out on serving plate.
Created by: Chef P. C. Lee. (C) 1992 The Los Angeles Times