Pork in Hsu Shang Sauce
Recipe Printed from www.llamakeeper.com
1 lb pork (loin
or center cut boneless)
2 medium green peppers
1 oz Chinese dried mushrooms rehydrated
1 can bamboo shoots
2 green onions julienned
1 tbsp rice wine
½ tsp sesame seed oil
1 tbsp chili paste (or to taste)
a splash of rice wine vinegar
1 tsp black been garlic sauce
½ tsp dried red chili flakes
1 tbsp sugar in the raw
1 tsp salt
3 tbsp soy sauce (more or less to taste & consistency)
1 tsp cornstarch mixed in 1oz of cold water
4 tbsp of peanut oil (enough to lightly coat bottom of pan)
Mix all the seasoning ingredients except the salt, oil and cornstarch in a medium sized bowl. Cut the pork into thin strips and place in the marinade for at least 2 hours (overnight is better)
Wash, seed and slice the green pepper into thin strips. Julienne the green onions, drain the mushrooms.
Heat the oil in a pan/wok until it is almost smoking, add the meat reserving the sauce and stir fry the meat until its cooked thoroughly (about 3-4 minutes). Remove the meat from the pan, set aside.
Add a splash more oil, season the peppers with salt and stir fry the peppers, onions, and mushrooms until tender. Add the bamboo shoots, meat and reserved marinade, heat sauce to boiling and reduce by half.
Add the cornstarch and water mixture and cook until thick, stirring regularly.
hot with steamed or fried rice.