SHREDDED PORK WITH YU SHON SAUCE
Source of Recipe
the web
Recipe Introduction
Chinese
List of Ingredients
1/4 c Wood ears
-(dried black fungus)
1/2 lb Boneless pork,
-trimmed of fat
7 Water chestnuts
Soy sauce
2 1/2 ts Cornstarch
1/2 Beaten egg
1/2 ts Cornstarch; mixed w/water
1 tb -water, to mix w/cornstarch
1/2 ts Minced garlic mixed w/
1/2 ts Minced gingerroot
2 tb Sugar
2 tb Chicken broth or water
1 1/2 tb Vinegar
4 c Oil
1 ts Hot bean paste
1 tb Chopped green onion
1/2 ts Sesame oilRecipe
Soak wood ears in warm water until softened, about 1/2 hour. Rinse
well, then shred. Cut pork in paper-thin slices and shred. Crush
water chestnuts with heavy cleaver and shred. Combine pork, 2
teaspoons soy sauce, cornstarch and egg and mix well. Meat mixture
should be moist. If needed, add a little of cornstarch- water
solution. Combine 2 tablespoons soy sauce, garlic and ginger, sugar,
broth and vinegar. Heat oil in wok or large skillet. Add pork
mixture, wood ears and water chestnuts and cook, stirring gently,
just until meat changes color. Immediately pour meat and vegetables
into large strainer set in bowl to drain off oil. Return 1 to 2
tablespoons oil to pan. Mix hot bean paste with oil in pan. Add meat
mixture and stir-fry. Add soy sauce mixture and continue cooking.
Stir in green onion. Add remaining cornstarch solution and stir. Mix
in sesame oil and turn out on serving plate.
Created by: Chef P. C. Lee.
Serves 4.
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