| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | American | 6 | Servings | |
INGREDIENTS
| 12 | oz | Pork tenderloin or butt |
| 6 | Water chestnuts | |
| 3 | T | Dry black fungus, optional |
| 1/2 | c | Bamboo shoots, shredded |
| 2 | t | Chopped garlic |
| 2 | c | Vegetable oil |
| 1 1/2 | T | Soy sauce |
| 1 1/2 | T | Sherry |
| 1 1/2 | T | Cornstarch |
| 1 | T | Cooking oil |
| 2 | t | Chopped ginger |
| 1 | T | Hoisin sauce |
| 1 1/2 | T | Soy sauce |
| 1 | T | Sesame oil |
| 1 | T | Cooking wine or sherry |
| 2 | t | Brown sugar |
| 2 1/2 | t | Cornstarch |
| 1 | T | Water |
| 1 | ds | Pepper |
| 1 | T | Wine vinegar |
| 1 | T | Chopped green onion |
INSTRUCTIONS
5/7 TO PREPARE: Cut pork in string style, marinate with soy sauce, sherry, oil, cornstarch and chopped ginger. Soak black fungus in hot water about 10-15 minutes. Rinse and clean. Slice them when expanded. Also slice the water chestnuts very fine. Mix all seasoning sauce in a cup or bowl. TO COOK: 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. 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 Recipe by: The Best of the Best From Texas, p.225 Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on May 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 721
Calories From Fat: 684
Total Fat: 77.4g
Cholesterol: <1mg
Sodium: 312.1mg
Potassium: 42.3mg
Carbohydrates: 7.4g
Fiber: <1g
Sugar: 2.6g
Protein: <1g