Stir-fried Pork With Hot Bean Paste
You can finish up the dish by thickening the sauce with a cornstarch and water mixture if desired.
- 10 ounces pork tenderloin
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed in 1 tablespoon water to form a paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon dark soy sauce, chicken broth or water
- 1 tablespoon dried lily buds
- 2 tablespoons dried wood ears
- 6 fresh water chestnuts
- 2 cloves garlic, peeled and minced
- 2 teaspoons minced ginger
- 1 tablespoon green onion, shredded
- Oil for stir-frying
- 1 tablespoon hot bean paste
- 1 teaspoon sesame oil
- Extra seasoning as desired
Shred the pork: cut into thin slices, then stack them up one on top of the other, and cut across into shreds.
Add the soy sauce and the cornstarch/water paste to the shredded pork. Marinate the pork for 20 minutes.
While the pork is marinating, prepare the sauce and vegetables. In a small bowl, mix together the 2 tablespoon soy sauce, dark soy sauce and brown sugar and set aside.
Soak the lily buds in cold water for 30 minutes and cut in half crosswise. Soak the wood ear in cold water for 20 minutes. Drain thoroughly, cut off the stems and slice. Peel and thinly slice the water chestnuts. Mince the garlic and ginger. Shred the green onion.
Heat the wok and add 3 tablespoons oil. When the oil is hot, add the ginger and stir-fry until fragrant (about 30 seconds). Add the pork shreds. Stir-fry until they turn white and are nearly cooked. Remove from the wok.
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and hot bean paste. Stir-fry until aromatic, then add the water chestnuts. Stir-fry for 2 minutes, then add the wood ears and the lily buds. Stir fry for 2 more minutes, then push up to the sides and add the sauce in the middle. Add the pork shreds back into the pan. Stir in the green onion. Heat through, remove from the heat and stir in the green onion. Serve hot.
Heat the wok and add 2 tablespoons oil. When oil is ready, add the shredded pork and stir-fry quickly until done. Remove and set aside.
Clean out the wok and add more oil. When the oil is ready, stir-fry the garlic and ginger until fragrant. Add the wood ears, water chestnuts, and the shredded pork, and mix together.
Give the sauce a quick re-stir. Add the sauce and let it come to a boil. Serve hot.
Yield: 2-4 Servings