Stir Fried Pork Strings with Hot Sauce Recipe
Ingredients
| 1/2 lb. pork tenderloin, cut into fine julienne | ||
| Soy sauce | 1 Tablespoon | |
| Cold water | 1 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Peanut oil | 3 Cup (16 tbs) | |
| Garlic | 1 Teaspoon, chopped | |
| Ginger | 2 Teaspoon, chopped | |
| 6 water chestnuts, sliced thin | ||
| 2 tbsp. dried black wood-ear Chinese mushrooms, soaked in warm water for 15 minutes, stems discarded, sliced into thin strips | ||
| Vinegar and bean-paste sauce | ||
| 1 tbsp. brown vinegar or wine vinegar | ||
| 1 tbsp. hot bean paste | ||
| 2 tsp. Chinese wine or substitute dry sherry | ||
| Sugar | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
| 1 tsp. sesame-seed oil | ||
| Black pepper | 1/4 Teaspoon | |
| 1 tbsp. finely sliced scallions | ||
Directions
Mix the pork with the soy sauce, cold water and cornstarch, and leave to marinate for about 15 minutes.
Combine the sauce ingredients in a bowl and stir to blend.
Heat the oil in a skillet or wok.
When the oil is very hot, add the pork and stir fry for 30 seconds, then remove and set aside.
Drain all but 3 tablespoons [45 ml.] of oil from the pan.
Over high heat, quickly stir fry the garlic and ginger.
Add the water chestnuts, wood ears and pork strings, and stir thoroughly.
Add the sauce, stir to mix evenly, and serve.
Combine the sauce ingredients in a bowl and stir to blend.
Heat the oil in a skillet or wok.
When the oil is very hot, add the pork and stir fry for 30 seconds, then remove and set aside.
Drain all but 3 tablespoons [45 ml.] of oil from the pan.
Over high heat, quickly stir fry the garlic and ginger.
Add the water chestnuts, wood ears and pork strings, and stir thoroughly.
Add the sauce, stir to mix evenly, and serve.
Chef
