As we move into January my thoughts for cooking turn away from turkey and ham. We love to cook Chinese meals in our house and this pork recipe is one of our favorites! You can vary the hot bean paste and the amount of black pepper depending on just how hot you want the dish to be.

Stir Fried Pork Strings with Hot Sauce

10 oz pork tenderloin
1 can water chestnuts (small size)
1 can bamboo shoots (small size)
2 Tbsp Dry Black Wood Ear
1 Tbsp Soy sauce
1 Tbsp Cornstarch

2 tsp chopped ginger
1 tsp chopped garlic
1 Tbsp Shredded scallions

Seasoning Sauce

1 Tbsp Soy sauce
1 Tbsp Cider Vinegar
1 Tbsp Hot Bean Paste
½ Tbsp white wine
1 tsp sugar
½ tsp salt (op)
1 tsp cornstarch
1 tsp sesame oil
1.4 tsp black pepper

Cut pork into narrow strips, marinate with  soy sauce and cornstarch for 15 minutes or more.

Marinate the pork.

Marinate the pork.

Soak dry black wood ear in warm water for about 15 minutes, when expanded removed stems and slice thin.

Wood-ear Soaking

Wood-ear Soaking

Slice water chestnuts  and bamboo shoots as well.

Chop ginger and garlic as well as the scallions.

Prepare the seasoning sauce by combing all the sauce ingrediets.

Seasoning Sauce

Seasoning Sauce

Heat a Tbsp of oil in your wok and add pork, when done remove.

Stir Fry the Pork

Stir Fry the Pork

In the same wok stir fry the scallions, garlic and ginger. Add the water chestnuts, bamboo shoots, wood ear and pork. Add the seasoning sauce mixture to the pork mixture.

Hot Pork Strings

Hot Pork Strings

When well mixed and hot serve on rice.

Enjoy! Why call for take out when you can cook such a delicious meal yourself!

Hot Pork Stings ready to enjoy!

Hot Pork Stings ready to enjoy!

Linked to: FreedomFridays, #FoodieFridays, FoodieFriendsFriday, RealFoodFriday, FromTheFarmBlogHop, CraftsALaMode, ThePinJunkie, BlogStrutOwlStyle, PlayPartyPin, KellyTheKitchenKop, SheEats, RivertonHousewives, AllSheCooks, GooseberryPatch, DucksNARow, AGlimpseInside, LambertsLately, 7Alive, ProjectStash, BloomDesigns, EasyLife, MizHelensCountryCottage

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