Stir fried pork strings w/hot sauce
4 Servings
Ingredients
| Quantity | 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 | 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 |
| 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 |
Directions
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