Yu Shiang Pork
|White pepper||1 Dash|
|Dry sherry||1 Tablespoon|
|Boneless pork||3⁄4 Pound, cut into pieces|
|Salad oil||3 1⁄2 Tablespoon|
|Cooking sauce||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Minced ginger||1 Teaspoon|
|Chile peppers||4 Small|
|Sliced bamboo shoots||2⁄3 Cup (10.67 tbs), cut into pieces|
|Green onions||10 , cut in 2 inch lengths|
In a bowl, combine cornstarch, salt, pepper, and sherry.
Add pork and stir to coat.
Stir in 1 1/2 tea spoons of the oil.
Let stand for 15 minutes to marinate.
Prepare cooking sauce and set aside.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 2 tablespoons of the oil.
When oil begins to heat, add garlic, ginger, and chile peppers; stir once.
Add pork and stir-fry until meat is lightly browned (about 4 minutes); remove from pan.
Heat the remaining 1 tablespoon oil in pan.
Add bamboo shoots and onion and stir-fry for 1 minute.
Return meat to pan.
Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.