| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Pork & ham |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Shredded pork |
| 1 |
ts |
Soy sauce |
| 1 |
ts |
Corn starch |
| 1 |
sm |
Can sliced water chestnuts; julienned |
| 1 |
c |
Tree ears; rehydrated & well chopped |
| 2 |
|
Cloves garlic; minced , (up to 3) |
| 6 |
|
Stalks green onion; minced |
| 4 |
sl |
Ginger root; minced |
| 1 |
ts |
Sugar |
| 2 |
ts |
Vinegar |
| 1 |
tb |
Soy sauce; or more to taste |
| 2 |
ts |
Sesame oil |
| 1 |
ts |
Chili paste |
| 1 |
ts |
Cornstarch |
|
|
White pepper |
INSTRUCTIONS
Mix the pork with 1 tsp soy sauce and 1 tsp corn starch. Stir fry the pork
in a little vegetable oil on high heat until done. Remove from pan. Mix
together the garlic, 4 tbsp green onion, ginger root, sugar, vinegar, soy
sauce, sesame oil, chili paste, cornstarch and white pepper. Heat more oil
in the frying pan and add the remaining 2 tbsp of the green onion. Sautee
the water chestnuts and tree ears. Add the meat and then add the sauce.
Cook until well mixed and the sauce is slightly thick.
Notes Be careful if the oil is too hot in the second step. The tree ears
will jump in the hot oil.
Posted to recipelu-digest Volume 01 Number 239 by James and Susan Kirkland
<kirkland@gj.net> on Nov 10, 1997
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