“From my collection of handwritten recipes.”
READY IN:
30mins
SERVES:
4
YIELD:
1 recipe
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the pork into thin shreds about 3" long and 1/4 inch wide. Combine them with the egg white, salt, and cornstarch in a small bowl. Refrigerate for about 20 minutes. Heat a wok until it is very hot, remove the wok from the heat, and immediately add the pork, stirring vigorously to keep the shreds from sticking. When the pork shreds turn white, about 1 minute, quickly drain them in a stainless steel colander set in a bowl. Discard the oil. Wipe the wok clean. Heat it until it is hot, then add the 1 Tblsp. of oil for the sauce. Immediately add the garlic, ginger and spring onions and stir-fry for 30 seconds or until they are slightly brown. Add the soy sauce, black vinegar, chili bean paste, sesame oil, sugar,rice wine and ground peppercorns, and bring to a boil. Return the cooked pork to the wok and stir-fry the mixture for 2 minutes more, coating the meat thoroughly with the sauce. Serve at once.

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