Stir-Fried Shredded Pork with Spicy Garlic Sauce
| Yield: | 6 Servings |
| Categories: |
| 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 |
| SEASONINGS TO MARINATE PORK | ||
| 1 1/2 | tb | Soy sauce |
| 1 1/2 | tb | Sherry |
| 1 1/2 | tb | Cornstarch |
| 1 | tb | Cooking oil |
| 2 | ts | Chopped ginger |
| SEASONING SAUCE | ||
| 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 |
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