Shredded Pork with Garlic Sauce

Name: Shredded Pork with Garlic Sauce (Yue Hung Yuk See)
Cuisine: China
Ingredients: 1½ teaspoons cornstarch; 2 teaspoons cornstarch; 1½ tablespoons catsup; 1 teaspoon sherry or Shao-Hsing wine; 12 ounces lean fresh pork, loin preferred, shredded; 1 teaspoon white vinegar; 2 bunches of watercress: wash, break into halves, drain; 5 cups peanut oil for oil-blanching; 1½ teaspoons peanut oil; Pinch of ground Szechuan pepper; ½ teaspoon sesame oil; ⅓ cup bamboo shoots, shredded; 2 teaspoons Shao-Hsing wine or sherry; 3 tablespoons peanut oil; 2 teaspoons sugar; ½ egg white, beaten; 4 cups water; ½ teaspoon baking soda; ½ teaspoon sugar; 2½ tablespoons minced scallions; 2 teaspoons preserved horse beans with chili; ¼ teaspoon salt; ¼ cup shredded sweet red pepper; 2 fresh water chestnuts: peel, wash, dry, cut into julienne; Pinch of white pepper; 2 teaspoons minced ginger; 3 tablespoons chicken broth; 1 teaspoon minced garlic; 2 teaspoons white vinegar

Yue Hung Yuk See

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

The use of garlic-based sauces is widespread in Hunan. The flavor of garlic is blended with fish, meat, vegetables, and surprisingly displays a good deal of versatility. For example, this recipe and the one that follows both have garlic sauces, but they are quite different indeed.

Ingredients

12 ounces lean fresh pork, loin preferred, shredded

Asia
China
Main course
Spicy
Hunan

Method

Marinate pork for 30 minutes. Reserve. Make the sauce; reserve.
Pour the water into a large pot, add baking soda, and bring to a boil. Add watercress. Using chopsticks, turn until watercress is completely submerged in water. When it turns bright green, remove, drain through a strainer, and set aside.
Heat a wok over high heat for 1 minute. Add