Stir-fried shredded pork with spicy garlic sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Pork tenderloin or butt |
| 6 | Water chestnuts | |
| 3 | tablespoons | Dry black fungus; optional |
| ½ | cup | Bamboo shoots; shredded |
| 2 | teaspoons | Chopped garlic |
| 2 | cups | Vegetable oil |
| 1½ | tablespoon | Soy sauce |
| 1½ | tablespoon | Sherry |
| 1½ | tablespoon | Cornstarch |
| 1 | tablespoon | Cooking oil |
| 2 | teaspoons | Chopped ginger |
| 1 | tablespoon | Hoisin sauce |
| 1½ | tablespoon | Soy sauce |
| 1 | tablespoon | Sesame oil |
| 1 | tablespoon | Cooking wine or sherry |
| 2 | teaspoons | Brown sugar |
| 2½ | teaspoon | Cornstarch |
| 1 | tablespoon | Water |
| 1 | dash | Pepper |
| 1 | tablespoon | Wine vinegar |
| 1 | tablespoon | Chopped green onion |
Directions
SEASONINGS TO MARINATE PORK
SEASONING SAUCE
TO PREPARE:
1. Cut pork in string style, marinate with soy sauce, sherry, oil, cornstarch and chopped ginger.
2. Soak black fungus in hot water about 10-15 minutes. Rinse and clean.
Slice them when expanded. Also slice the water chestnuts very fine.
3. Mix all seasoning sauce in a cup or bowl.
TO COOK:
1. Heat oil in wok or frying pan, then add pork shreds. Just stir for ½ minute, then remove and put aside. Drain off oil from pan. Reserve for stir-frying vegetables or other meats.
2. Heat 3 tablespoons remaining oil to stir fry garlic, then add water chestnuts, bamboo shoots, fungus, and pork strings; stir thoroughly. Add the ready prepared seasoning sauce, stir evenly and serve hot or warm.
Serves 4-6.
Hint: This dish can be made ahead and reheated in a frying pan. If the sauce is too dry during reheating, just add 2-3 tablespoons stock or sherry.
Source: Chinese Cooking the American Way Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98 Recipe by: The Best of the Best From Texas, p.225 Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@...> on May 7, 1998