Stir Fried Pork Strings with Hot Sauce

Meat.World's picture

Jan. 15, 2011


Pork tenderloin 1/2 Pound , cut into fine julienne
Soy sauce 1 Tablespoon
Cold water 1 Tablespoon
Peanut oil 3 Cup (48 tbs)
Chopped garlic 1 Teaspoon
Chopped fresh ginger 2 Teaspoon
Water chestnuts 6 , thin sliced
Dried black wood ear chinese mushrooms 2 Tablespoon , soaked in warm water for 15 minutes, stems discarded, sliced into thin strips
For vinegar and bean paste sauce
Brown vinegar/Wine vinegar 1 Tablespoon
Hot bean paste 1 Tablespoon
Chinese wine/Dry sherry 2 Teaspoon
Sugar 1 Teaspoon
Salt 1/2 Teaspoon
Cornstarch 1 Teaspoon
Sesame seed oil 1 Teaspoon
Black pepper 1/4 Teaspoon
Finely sliced green onions 1 Tablespoon (Scallions)


Mix the pork with the soy sauce, cold water and cornstarch, and leave to marinate for about 15 minutes.

Combine the sauce ingredients in a bowl and stir to blend.

Heat the oil in a skillet or wok.

When the oil is very hot, add the pork and stir fry for 30 seconds, then remove and set aside.

Drain all but 3 tablespoons [45 ml.] of oil from the pan.

Over high heat, quickly stir fry the garlic and ginger.

Add the water chestnuts, wood ears and pork strings, and stir thoroughly.

Add the sauce, stir to mix evenly, and serve.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 6410Calories from Fat 6045

 % Daily Value*

Total Fat 684 g1052.3%

Saturated Fat 116 g580%

Trans Fat 0 g


Sodium 2068 mg86.17%

Total Carbohydrates 33 g11%

Dietary Fiber 3 g12%

Sugars 8 g

Protein 52 g104%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet