Title: Stir-Fried Shredded Pork with Spicy Garlic Sauce
Categories: None
Yield: 6 Servings

12 oz Pork tenderloin or butt
6 Water chestnuts
3 tb Dry black fungus; optional
1/2 c Bamboo shoots; shredded
2 ts Chopped garlic
2 c Vegetable oil

------------------------SEASONINGS TO MARINATE PORK------------------------
1 1/2 tb Soy sauce
1 1/2 tb Sherry
1 1/2 tb Cornstarch
1 tb Cooking oil
2 ts Chopped ginger

------------------------------SEASONING SAUCE------------------------------
1 tb Hoisin sauce
1 1/2 tb Soy sauce
1 tb Sesame oil
1 tb Cooking wine or sherry
2 ts Brown sugar
2 1/2 ts Cornstarch
1 tb Water
1 ds Pepper
1 tb Wine vinegar
1 tb 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 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 1/2
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"
on May 7, 1998