Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Wood ears 1/2 ts Minced gingerroot
1/2 lb Boneless pork 2 tb Sugar
7 Water chestnuts 2 tb Chicken broth or water
Soy sauce 1 1/2 tb Vinegar
2 1/2 ts Cornstarch 4 c Oil
1/2 Egg; beaten 1 ts Hot bean paste
1/2 ts Cornstarch; mixed w/water 1 tb Chopped green onion
1 tb Water, to mix w/cornstarch 1/2 ts Sesame oil
1/2 ts Minced garlic

*Note: Pork should be trimmed of fat. Soak wood ears in warm water
until softened, about 1/2 hour. Rinse well, then shred. Cut pork in
paper-thin slices and shred. Crush water chestnuts with heavy cleaver
and shred. Combine pork, 2 teaspoons soy sauce, cornstarch and egg
and mix well. Meat mixture should be moist. If needed, add a little
of cornstarch- water solution. Combine 2 tablespoons soy sauce,
garlic, ginger, sugar, broth and vinegar. Heat oil in wok or large
skillet. Add pork mixture, wood ears and water chestnuts and cook,
stirring gently, just until meat changes color. Immediately pour meat
and vegetables into large strainer set in bowl to drain off oil.
Return 1 to 2 tablespoons oil to pan. Mix hot bean paste with oil in
pan. Add meat mixture and stir-fry. Add soy sauce mixture and
continue cooking. Stir in green onion. Add remaining cornstarch
solution and stir. Mix in sesame oil and turn out on serving plate.
Created by: Chef P. C. Lee. (C) 1992 The Los Angeles Times

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