Shredded Pork With Garlic Sauce

Recipe Ingredients

10 oz	284g	Boneless pork shoulder
1 teaspoon	5ml	Baking soda
2 tablespoons	30ml	Tomato puree
1 tablespoon	15ml	Chinese dark vinegar - see * Note*
1 tablespoon	15ml	Chili paste with garlic - see * Note*
1 tablespoon	15ml	Water
1 tablespoon	15ml	Sugar
2 teaspoons	10ml	Shao Hsing or dry sherry
2 teaspoons	10ml	Thin soy sauce
1 teaspoon	5ml	Sesame oil
1/2 teaspoon	2.5ml	MSG
1 teaspoon	5ml	Cornstarch - mixed with
		Few drops of water
1/4 cup	59ml	Dried tree ears - see * Note*
4 cups	948ml	Peanut oil
2		Celery stalks - shredded
2 tablespoons	30ml	Minced garlic
1 tablespoon	15ml	Minced ginger root
5		Scallions - finely chopped
7		Water chestnuts - diced

Recipe Instructions

* 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 hours. 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 cup of boiling water for 15 minutes and remove.

Heat 4 cups of peanut oil in a wok to 375 degrees. Add rinsed and dried pork, and deep-fry for 30 seconds. Remove pork and place on paper towels. Let the oil return to 375 degrees and add shredded celery. Deep-fry for 30 seconds. Remove and place on paper towels. Pour off all but 1 tablespoon oil.

Over high heat, stir-fry garlic, ginger, and scallions for 1 minute. Add water chestnuts. Stir. Add pork, celery, and tree ears. Stir. Add sauce mixture. Bring to boil quickly and serve (approximately 15 seconds).

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8866 broadcast 04-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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