Recipe - Stir-Fried Shredded Pork With Spicy Garlic Sauce

12 ounce Pork tenderloin or butt
6 Water chestnuts
3 tablespoon Dry black fungus; optional
One half cup Bamboo shoots; shredded
2 teaspoon Chopped garlic
2 cup Vegetable oil

SEASONINGS TO MARINATE PORK
1 One half tablespoon Soy sauce
1 One half tablespoon Sherry
1 One half tablespoon Cornstarch
1 tablespoon Cooking oil
2 teaspoon Chopped ginger

SEASONING SAUCE
1 tablespoon Hoisin sauce
1 One half tablespoon Soy sauce
1 tablespoon Sesame oil
1 tablespoon Cooking wine or sherry
2 teaspoon Brown sugar
2 One half teaspoon Cornstarch
1 tablespoon Water
1 ds Pepper
1 tablespoon Wine vinegar
1 tablespoon Chopped green onion

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 1015 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 1/2
minute, then remove and put aside. Drain off oil from pan. Reserve for
stirfrying 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 46.

Hint: This dish can be made ahead and reheated in a frying pan. If the
sauce is too dry during reheating, just add 23 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 MCRecipe Digest by "Pamela Creeden" creedenites@sprintmail.com
on May 7, 1998