Recipe by Lalaloob
Dee-licious, great presentation, and a repeat dish. You can subsitute pork with chicken and it works nicely.
Top Review by Chef Tweaker
I liked the sauce but the meat was too salty for me. I DID marinate it overnight which might be the reason. Also I didn't deep-fry the meat because all that oil makes me shudder. I tried stirfrying it in only a small amount of oil but the meat never crisped so I suppose it wasn't a true representation of the dish.
- 3⁄4 lb boneless pork loin
- 4 1⁄2 teaspoons soy sauce
- 1 teaspoon rice wine or 1 teaspoon dry sherry
- 2 tablespoons water
- 2 teaspoons cornstarch
Sweet Bean Sauce
- 4 1⁄2 teaspoons sweet bean paste
- 4 1⁄2 teaspoons rice wine or 4 1⁄2 teaspoons dry sherry
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 2 cups green onions, shredded
- 1 1⁄2 cups vegetable oil
Directions See How It's Made
- Slice pork into 3" x 1/4" shreds.
- Combine marinade ingredients in a small bowl. Add pork shreds, mix well.
- Let stand 30 minutes.
- Combine ingredients for Sweet Bean Sauce in another bowl; set aside.
- Arrange green onion shreds in a layer on a platter.
- Heat oil in a wok over medium heat.
- Carefully lower pork shreds into hot oil with a slotted metal spoon.
- Stir-fry for about 2 minutes until pork shreds are no longer pink.
- Remove pork from oil with slotted spoon, draining well over wok, set aside.
- Remove oil from wok except 3 tablespoons.
- Add Sweet Bean Sauce to oil. Stir-fry until sauce thickens slightly.
- Add cooked pork mixing well.
- Place pork and Sweet Bean Sauce on top of green onions.
- Serve immediately.
- *Shredding: is similar to julienne technique. Cut the food into long strips about 2 inches wide and then chop it into matchsticks.