Yu-hsiang Pork


Adapted from the Sunset Chinese Cookbook

Marinade:
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • dash white pepper
  • 1 tablespoon dry sherry or sake
Sauce:
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon dry sherry or sake
  • 2 tablespoons soy sauce
  • 3 tablespoons chicken broth
  • 2 teaspoons cornstarch
Main Ingredients:
  • 3/4 lb. boneless lean pork
  • 1 1/4 tablespoons vegetable oil
  • 4 cloves garlic
  • 1 half inch cube ginger root
  • 4 dried hot chile peppers
  • 1 small can sliced bamboo shoots
  • 10 green onions
  • 1 zucchini (optional)


Combine marinade ingredients in mixing bowl. Stir until thoroughly mixed.

Cut pork into matchstick pieces or very thin slices. Put pork into bowl with marinade, stir until coated. Let stand at least 15 minutes.

Combine sauce ingredients in a small mixing bowl. Stir until thoroughly mixed. Set aside.

Mince garlic and ginger. Cut bamboo shoots into matchstick pieces. Cut green onions into 2" lengths. If using zucchini, cut the same as the pork.

Heat wok over high heat. When wok is hot, add vegetable oil. When oil is hot, add garlic, ginger, and chiles. Stir once. Add pork and stir-fry 4 minutes. Remove from wok and set aside.

Add bamboo shoots, green onions, and zucchini (if using) to wok. Stir-fry 1 minute.

Return pork to wok. Stir cooking sauce and add to wok. Stir-fry until sauce bubbles and thickens. Remove from heat and serve over rice or fried noodles.

Makes 4 servings.

Note: For better heat, substitute 1/2 teaspoon red pepper flakes for the whole chiles.

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