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Ingredientes
- 10 ounce Boneless pork shoulder
- 1 tsp Baking soda
- 2 Tbsp. Tomato puree
- 1 Tbsp. Chinese dark vinegar see * Note*
- 1 Tbsp. Chili paste with garlic see * Note*
- 1 Tbsp. Water
- 1 Tbsp. Sugar
- 2 tsp Shao Hsing or possibly dry sherry
- 2 tsp Thin soy sauce
- 1 tsp Sesame oil
- 1/2 tsp MSG
- 1 tsp Cornstarch mixed with
- Â Â Few drops of water
- 1/4 c. Dry tree ears see * Note*
- 4 c. Peanut oil
- 2 x Celery stalks shredded
- 2 Tbsp. Chopped garlic
- 1 Tbsp. Chopped ginger root
- 5 x Scallions finely minced
- 7 x Water chestnuts diced
Direcciones
- * Note: Available at Oriental groceries.
- Freeze pork slightly, and cut into long thin shreds. Mix with baking soda and water. Cover, and let sit (unrefrigerated) for 5 hrs. When ready to cook, rinse pork and dry well.
- Prepare the sauce by mixing together tomato puree, vinegar, chili paste, water, sugar, Shoa Hsing, soy sauce, sesame oil, MSG, and cornstarch paste.
- Soak the tree ears in 1 c. of boiling water for 15 min and remove.
- Heat 4 c. of peanut oil in a wok to 375 degrees. Add in rinsed and dry pork, and deep-fry for 30 seconds. Remove pork and place on paper towels. Let the oil return to 375 degrees and add in shredded celery. Deep-fry for 30 seconds. Remove and place on paper towels. Pour off all but 1 Tbsp. oil.
- Over high heat, stir-fry garlic, ginger, and scallions for 1 minute. Add in water chestnuts. Stir. Add in pork, celery, and tree ears. Stir. Add in sauce mix. Bring to boil quickly and serve (approximately 15 seconds).
- This recipe yields 4 servings.
- Comments: Chinese dark vinegar is a brownish-black vinegar and has a very full flavor. The best substitute is balsamic vinegar from Italy.
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