Shredded Pork In Peking Sauce
|Boneless lean pork/4 pork chops||1 Pound|
|Dark soy sauce||1 1⁄2 Tablespoon|
|Chinese rice wine||1 Tablespoon|
|Tapioca starch||1 Tablespoon|
|Sweet bean sauce||3 Tablespoon|
|Peanut oil/Vegetable oil||4 Tablespoon|
Shred pork into long, thin strips about 2 inches (5 cm) long.
Marinate with the soy sauce, wine, and tapioca starch for at least 20 minutes.
Cut the scallions diagonally into 2 inch long (5 cm) thin pieces.
Put on a plate.
Combine the bean sauce with the sugar and 1 Tbs wine.
Heat 3 Tbs oil in a wok.
Stir fry the shredded pork for about 1 minute until done.
Remove and put aside.
Drain oil from wok.
Heat 1 Tbs oil.
Stir fry the sweet bean paste mixture for about 10 seconds.
Add pork; stir thoroughly.
Remove and place on the scallions.