| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
American |
|
6 |
Servings |
INGREDIENTS
| 12 |
oz |
Pork tenderloin or butt |
| 6 |
|
Water chestnuts |
| 3 |
tb |
Dry black fungus; optional |
| 1/2 |
c |
Bamboo shoots; shredded |
| 2 |
ts |
Chopped garlic |
| 2 |
c |
Vegetable oil |
| 1 1/2 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Sherry |
| 1 1/2 |
tb |
Cornstarch |
| 1 |
tb |
Cooking oil |
| 2 |
ts |
Chopped ginger |
| 1 |
tb |
Hoisin sauce |
| 1 1/2 |
tb |
Soy sauce |
| 1 |
tb |
Sesame oil |
| 1 |
tb |
Cooking wine or sherry |
| 2 |
ts |
Brown sugar |
| 2 1/2 |
ts |
Cornstarch |
| 1 |
tb |
Water |
| 1 |
ds |
Pepper |
| 1 |
tb |
Wine vinegar |
| 1 |
tb |
Chopped green onion |
INSTRUCTIONS
SEASONINGS TO MARINATE PORK
SEASONING SAUCE
TO PREPARE:
1. Cut pork in string style, marinate with soy sauce, sherry, oil,
cornstarch and chopped ginger.
2. Soak black fungus in hot water about 10-15 minutes. Rinse and clean.
Slice them when expanded. Also slice the water chestnuts very fine.
3. Mix all seasoning sauce in a cup or bowl.
TO COOK:
1. 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.
2. 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 5/7/98
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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