Title: Shredded Pork with Yu Shon Sauce
Categories: Chinese Meat
Yield: 4 Servings
| 1/4 | c | Wood ears |
| 1/2 | lb | Boneless pork |
| 7 | | Water chestnuts |
| | | Soy sauce |
| 2 1/2 | ts | Cornstarch |
| 1/2 | | Egg; beaten |
| 1/2 | ts | Cornstarch; mixed w/water |
| 1 | tb | Water, to mix w/cornstarch |
| 1/2 | ts | Minced garlic |
| 1/2 | ts | Minced gingerroot |
| 2 | tb | Sugar |
| 2 | tb | Chicken broth or water |
| 1 1/2 | tb | Vinegar |
| 4 | c | Oil |
| 1 | ts | Hot bean paste |
| 1 | tb | Chopped green onion |
| 1/2 | ts | Sesame oil |
*Note: Pork should be trimmed of fat. Soak wood ears in warm water until
softened, about 1/2 hour. Rinse well, then shred. Cut pork in paper-thin
slices and shred. Crush water chestnuts with heavy cleaver and shred.
Combine pork, 2 teaspoons soy sauce, cornstarch and egg and mix well. Meat
mixture should be moist. If needed, add a little of cornstarch- water
solution. Combine 2 tablespoons soy sauce, garlic, ginger, sugar, broth and
vinegar. Heat oil in wok or large skillet. Add pork mixture, wood ears and
water chestnuts and cook, stirring gently, just until meat changes color.
Immediately pour meat and vegetables into large strainer set in bowl to
drain off oil. Return 1 to 2 tablespoons oil to pan. Mix hot bean paste
with oil in pan. Add meat mixture and stir-fry. Add soy sauce mixture and
continue cooking. Stir in green onion. Add remaining cornstarch solution
and stir. Mix in sesame oil and turn out on serving plate. Created by: Chef
P. C. Lee. (C) 1992 The Los Angeles Times