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Stir Fried Pork String with Hot Sauce

10 ounces pork tenderloin
6 water chestnuts
2 tablespoons dried wood ears
2 teaspoons ginger
1 teaspoon garlic

Marinade
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon water

Seasoning Sauce
1 tablespoon green onion, shredded
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon hot bean paste
1/2 tablespoon rice wine 
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon sesame oil
1/4 teaspoon black pepper

Oil for stir-frying

Directions
Shred the pork: cut the pork into thin slices, then stack them up one on top of the other, and cut across into shreds. 
Add the marinade ingredients to the pork and marinate for 15 - 20 minutes.  While the pork is marinating, prepare the vegetables.  Soak the wood ear in warm water for 15 minutes and cut off the stems.  Peel the water chestnuts and cut into thin slices. Chop the garlic and ginger.  
Mix together the sauce ingredients.
Heat the wok and add 2 tablespoons oil. When oil is ready, add the shredded pork and stir-fry quickly until done. Remove and set aside. 
Clean out the wok and add more oil.  When the oil is ready, stir-fry the garlic and ginger until fragrant. Add the wood ears, water chestnuts, and the shredded pork, and mix together.  
Give the sauce a quick re-stir. Add the sauce and let it come to a boil. Serve hot. 

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