STIR FRY****Shredded Pork in Fish Sauce - 5 Points

By Unblond1

Very good but not spicy enough. I had to add chili oil to mine. Punch up the heat.

Ingredients

• 12 12 12 oz. pork tenderloin
• 3 3 3 -4 dried chinese mushrooms, soaked (it calls for soaked Wooden Ears)
• 2 3 2 3 2 - 3 stalks celery
• 1/2 1/2 1/2 red pepper
• 1/2 1/2 1/2 yellow pepper
• 1 1 1 teaspoon salt
• 1 1/2 1 1/2 1/2 tbsp. cornstarch
• 1 1 1 slice ginger root, peeled and finely chopped
• 1 1 1 clove garlic, finely chopped
• 2 2 2 scallions, finely chopped
• 1 1/2 1 1/2 1/2 tbsp. soy sauce
• 1 1 1 tablespoon chili paste or chili bean sauce (Toban Dian)
• 1 1 1 teaspoon sugar
• 2 2 2 teaspoons vinegar
• 2 2 2 tablespoons peanut oil

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from google.ca

Preparation

Step 1

* Partially freeze the pork and cut into shreds the size of matches. Mix with the salt and 1/2 teaspoon of cornstarch.

* Shred the celery and peppers and the mushrooms or wooden ears.

* Heat 1 tablespoon of oil in the wok and fry the pork until the colour changes. Remove and set aside.

* Add the remaining tablespoon of oil to the wok, add the celery, peppers, mushrooms, ginger, garlic and scallions and stir fry for a minute to two to soften the vegetables.

* Return the pork to the pan, along with the soy sauce, chili paste, sugar and vinegar and cook for 1 or 2 minutes to blend flavours, then add the remaining cornstarch mixed with a little cold water or chicken broth and stir to mix well.

* Serve with rice or with scallion pancakes.