You can finish up the dish by thickening the sauce with a cornstarch and water mixture if desired.
Serves 2 to 4
Main Chinese Recipes Index
Serves 2 to 4
Main Chinese Recipes Index
Ingredients:
- 10 ounces pork tenderloin
- Marinade:
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed in 1 tablespoon water to form a paste
- Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon dark soy sauce, chicken broth or water
- Other:
- 1 tablespoon dried lily buds
- 2 tablespoons dried wood ears
- 6 fresh water chestnuts
- 2 cloves garlic, peeled and minced
- 2 teaspoons minced ginger
- 1 tablespoon green onion, shredded
- Oil for stir-frying
- 1 tablespoon hot bean paste
- 1 teaspoon sesame oil
- Extra seasoning as desired
Preparation:
Shred the pork: cut into thin slices, then stack them up one on top of the other, and cut across into shreds. Add the soy sauce and the cornstarch/water paste to the shredded pork. Marinate the pork for 20 minutes.
While the pork is marinating, prepare the sauce and vegetables. In a small bowl, mix together the 2 tablespoons soy sauce, dark soy sauce and brown sugar. Set aside.
Soak the lily buds in cold water for 30 minutes and cut in half crosswise. Soak the wood ear in cold water for 20 minutes. Drain thoroughly, cut off the stems and slice. Peel and thinly slice the water chestnuts. Mince the garlic and ginger. Shred the green onion.
Heat the wok and add 3 tablespoons oil. When the oil is hot, add the ginger and stir-fry until fragrant (about 30 seconds). Add the pork shreds. Stir-fry until they turn white and are nearly cooked. Remove from the wok.
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and hot bean paste. Stir-fry until aromatic, then add the water chestnuts. Stir-fry for 2 minutes, then add the wood ears and the lily buds. Stir fry for 2 more minutes, then push up to the sides. Re-stir the sauce and add in the middle of the wok. Bring to a boil. Add the pork shreds back into the pan. Stir in the green onion. Heat through, remove from the heat and stir in the green onion. Serve hot.
More Chinese Pork Recipes
Main Chinese Food Recipe File
While the pork is marinating, prepare the sauce and vegetables. In a small bowl, mix together the 2 tablespoons soy sauce, dark soy sauce and brown sugar. Set aside.
Soak the lily buds in cold water for 30 minutes and cut in half crosswise. Soak the wood ear in cold water for 20 minutes. Drain thoroughly, cut off the stems and slice. Peel and thinly slice the water chestnuts. Mince the garlic and ginger. Shred the green onion.
Heat the wok and add 3 tablespoons oil. When the oil is hot, add the ginger and stir-fry until fragrant (about 30 seconds). Add the pork shreds. Stir-fry until they turn white and are nearly cooked. Remove from the wok.
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and hot bean paste. Stir-fry until aromatic, then add the water chestnuts. Stir-fry for 2 minutes, then add the wood ears and the lily buds. Stir fry for 2 more minutes, then push up to the sides. Re-stir the sauce and add in the middle of the wok. Bring to a boil. Add the pork shreds back into the pan. Stir in the green onion. Heat through, remove from the heat and stir in the green onion. Serve hot.
More Chinese Pork Recipes
Main Chinese Food Recipe File
