Yu Hsiang Pork

1 Tbsp. soy sauce

1 Tbsp. vinegar

1 Tbsp. hot bean paste

1/2 Tbsp. dry sherry

1/2 tsp. salt

1 tsp. cornstarch

1 tsp. sesame oil

1 tsp. sugar

1/4 tsp. black pepper

1 Tbsp. green onions.

Mix all of above ingredients as sauce.

10 oz. boneless pork loin

1 Tbsp. soy sauce

1 Tbsp. water

1 Tbsp. cornstarch

Shred pork as in Mu Shu Pork. Combine soy sauce, water and cornstarch. Stir in pork and marinate 20 min.

2 Tbsp. dried wood ear

6 oz. sliced water chestnuts

6 Tbsp. oil

2 tsp. ginger, finely chopped

1 tsp. garlic, finely chopped.

Soak wood ears in warm water 15-30 min. Discard stems and slice very fine. Heat 3 Tbsp. oil in wok until very hot -almost smoking. Stir-fry pork until no pink remains (30 seconds). Remove from wok, drain oil and wipe out wok. Heat remaining oil. Stir-fry ginger and garlic. Add wood ear, water chestnuts and pork. Stir-fry until heated through. Add sauce and mix thoroughly. Serve over rice.