| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
|
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Pork tenderloin, cut into fine julienne |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Cold water |
| 1 |
tb |
Cornstarch |
| 3 |
c |
Peanut oil |
| 1 |
ts |
Garlic, chopped |
| 2 |
ts |
Ginger, fresh, chopped |
| 6 |
|
Water chestnuts, sliced thin |
| 2 |
tb |
Chinese mushrooms, dried, black wood-ear, soaked in warm water for 15 minutes, stems discarded, sliced into thin strips |
|
|
Vinegar and bean-paste sauce |
| 1 |
tb |
Brown vinegar, or |
| 1 |
tb |
Wine vinegar |
| 1 |
tb |
Hot bean paste |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Chinese wine, or |
| 2 |
ts |
Sherry, dry |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Sesame-seed oil |
| 1/4 |
ts |
Black pepper |
| 1 |
tb |
Scallions, finely sliced |
INSTRUCTIONS
Mix the pork with the soy sauce, cold water and cornstarch. Marinate for
about 15 minutes. Combine the sauce ingredients in a bowl. Stir to blend.
Heat the oil in a skillet or wok. When the oil is very hot, add the pork.
Stir fry for 30 seconds. Set aside. Drain all but 3 tablespoons of oil from
the pan. Quickly stir fry the garlic and ginger over high heat. Add the
water chestnuts, wood ears and pork strings. Stir thoroughly. Add the
sauce. Mix evenly. Serve hot.
Posted to EAT-L Digest 03 Jan 97
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Sat, 4 Jan 1997 11:29:43 -0800
A Message from our Provider:
“How about a private meeting with God? Pray!”