Shredded Pork With Fish Flavor Recipe
The Shredded Pork With Fish Flavor is a dish with a distinctive flavor. I never get tired of presenting this dish because every time I prepared it, I have received compliments. Try this original Shredded Pork With Fish Flavor recipe for yourself!
Ingredients
10 oz. pork tenderloin
Marinade:
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon water
3 wood ears
2 cups hot water
1 teaspoon baking soda
Seasoning sauce:
1 tablespoon Worcestershire sauce
1 tablespoon hot bean sauce
1-1/2 teaspoons rice wine or dry sherry
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
1/4 teaspoon pepper
1 tablespoon chopped green onion
1 cup vegetable oil
2 teaspoons minced fresh ginger root
1 teaspoon minced garlic
1/2 cup shredded water chestnuts
Directions
Slice pork into thin strips with a cleaver.
Cut strips into 2" x 1/4" shreds.
Combine marinade ingredients in a medium bowl.
Add pork shreds; mix well.
Let stand 20 minutes.
Combine 2 cups hot water and baking soda.
Add wood ears.
Soak 20 minutes to soften.
Remove hard stems from wood ears and shred wood ears with a cleaver.
Combine ingredients for seasoning sauce; set aside.
Heat 1 cup oil in a wok over medium heat 1 minute.
Stir-fry pork shreds 1 minute or until pork is no longer pink.
Remove pork with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 3 tablespoons.
Heat oil remaining in wok over medium heat 30 seconds.
Stir-fry ginger root and garlic until garlic is golden, 30 seconds.
Add shredded wood ears and water chestnuts.
Stir-fry 1 minute.
Add cooked pork and seasoning sauce.
Stir-fry until sauce thickens slightly.
Cut strips into 2" x 1/4" shreds.
Combine marinade ingredients in a medium bowl.
Add pork shreds; mix well.
Let stand 20 minutes.
Combine 2 cups hot water and baking soda.
Add wood ears.
Soak 20 minutes to soften.
Remove hard stems from wood ears and shred wood ears with a cleaver.
Combine ingredients for seasoning sauce; set aside.
Heat 1 cup oil in a wok over medium heat 1 minute.
Stir-fry pork shreds 1 minute or until pork is no longer pink.
Remove pork with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 3 tablespoons.
Heat oil remaining in wok over medium heat 30 seconds.
Stir-fry ginger root and garlic until garlic is golden, 30 seconds.
Add shredded wood ears and water chestnuts.
Stir-fry 1 minute.
Add cooked pork and seasoning sauce.
Stir-fry until sauce thickens slightly.
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