Recipe - Stir Fried Pork Strings Whot Sauce

One half pound Pork tenderloin, cut into
fine julienne
1 tablespoon Soy sauce
1 tablespoon Cold water
1 tablespoon Cornstarch
3 cup Peanut oil
1 teaspoon Garlic, chopped
2 teaspoon Ginger, fresh, chopped
6 Water chestnuts, cut or sliced up thin
2 tablespoon Chinese mushrooms, dried,
black woodear, soaked in
warm water for 15 minutes,
stems discarded, cut or sliced up
into thin strips
Vinegar and beanpaste sauce
1 tablespoon Brown vinegar, or
1 tablespoon Wine vinegar
1 tablespoon Hot bean paste
1 tablespoon Soy sauce
2 teaspoon Chinese wine, or
2 teaspoon Sherry, dry
1 teaspoon Sugar
One half teaspoon Salt
1 teaspoon Cornstarch
1 teaspoon Sesameseed oil
One fourth teaspoon Black pepper
1 tablespoon Scallions, finely cut or sliced up

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 EATL Digest 03 Jan 97

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM

Date: Sat, 4 Jan 1997 11:29:43 0800