Shredded Spiced Pork
|Lean pork||1 Pound|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Oil||2 Cup (32 tbs)|
|Peanut oil||1 Tablespoon|
|Soy sauce||1 Teaspoon|
|Hoisin sauce||2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
Cut the pork into thin slices.
Soak mushrooms in warm water, rinse, and squeeze dry and slice thinly, discarding the stalks.
Beat the egg and cornflour (cornstarch) together.
Coat the pork in this batter and deep fry in hot oil until it is beginning to brown.
Heat the peanut oil in a frying pan (skillet).
Add the mushrooms, water chestnuts, spring onions (scallions), soy sauce, hoi sin sauce, cayenne pepper salt and fried pork.
Cook for 5 minutes, stirring constantly.
Fry noodles in deep hot oil for about 15 seconds.
Serve pork on a heated dish, topped with the noodles.