Stir Fried Pork Strings with Hot Sauce

Name: Stir Fried Pork Strings with Hot Sauce (Yü hsiang jou ssu)
Cuisine: Chinese
Ingredients: 1 tablespoon hot bean paste (la dou ban jiang); 1 tablespoon brown vinegar; 1 tablespoon shredded green onion; 1 tablespoon cold water; ½ teaspoon salt; 1 teaspoon sugar; ½ tablespoon wine; 1 tablespoon hot bean paste (la dou ban jiang); 3 cups oil; 2 tablespoons dry black wood ear; 6 water chestnuts or 1 bamboo shoot; 6 water chestnuts or 1 bamboo shoot; 1 tablespoon cornstarch; 1 tablespoon soy sauce; 1 teaspoon chopped garlic; 2 teaspoons chopped ginger; ¼ teaspoon black pepper; 1 teaspoon cornstarch; 1 teaspoon sesame oil; 10 oz. pork tenderloin

Yü hsiang jou ssu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

The literal translation of this dish is “Shredded Meat in Fish-Fragrant Sauce”.

Ingredients

10 oz. pork tenderloin
6 water chestnuts or 1 bamboo shoot
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Asia
Taiwan
Sichuan
Hupeh
Kweichow
Main course
Western China
Hunan

Method

Cut pork in string style, marinate with soy sauce and cornstarch about 15 minutes.
Soak dry black wood ear in warm water about 15 minutes, then discarding stems, slice them when expanded. Also slice the water chestnuts very fine.
Heat oil in frying pan, add pork strings, and stir-fry for ½ minute, then remove and put aside. Drain off oil from pan.