Stir fried pork strings w/hot sauce

Yield: 4 Servings

Measure Ingredient
½ pounds Pork tenderloin, cut into fine julienne
1 tablespoon Soy sauce
1 tablespoon Cold water
1 tablespoon Cornstarch
3 cups Peanut oil
1 teaspoon Garlic, chopped
2 teaspoons Ginger, fresh, chopped
6 \N Water chestnuts, sliced thin
2 tablespoons Chinese mushrooms, dried, black wood-ear, soaked in warm water for 15 minutes, stems discarded, sliced into thin strips
\N \N Vinegar and bean-paste sauce
1 tablespoon Brown vinegar, or
1 tablespoon Wine vinegar
1 tablespoon Hot bean paste
1 tablespoon Soy sauce
2 teaspoons Chinese wine, or
2 teaspoons Sherry, dry
1 teaspoon Sugar
½ teaspoon Salt
1 teaspoon Cornstarch
1 teaspoon Sesame-seed oil
¼ teaspoon Black pepper
1 tablespoon Scallions, finely sliced

Mix the pork with the soy sauce, cold water and cornstarch. Marinate for about 15 minutes. Combine the sauce ingredients in a bowl. Stir to blend.

Heat the oil in a skillet or wok. When the oil is very hot, add the pork.

Stir fry for 30 seconds. Set aside. Drain all but 3 tablespoons of oil from the pan. Quickly stir fry the garlic and ginger over high heat. Add the water chestnuts, wood ears and pork strings. Stir thoroughly. Add the sauce. Mix evenly. Serve hot.

Posted to EAT-L Digest 03 Jan 97 From: Joel Ehrlich <Joel.Ehrlich@...> Date: Sat, 4 Jan 1997 11:29:43 -0800

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