Yu Shiang Pork

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR SAUCE: In a medium bowl, mix together sugar, vinegar, sherry, soy sauce, chicken stock and cornstarch. Stir until sugar and cornstarch dissolve. Set aside.
  • FOR PORK: In a large bowl, combine cornstarch, pepper and sherry. Add pork; stir to coat. Let sit for 15 minutes.
  • Heat wok or large skillet over high heat. When pan is hot, add 1 tablespoon of oil.
  • When oil is hot, add garlic, ginger and chilies. Add pork and stir-fry until lightly browned (about 4 minutes). Remove from pan and wipe pan clean with paper towels.
  • Heat remaining oil in pan. Add bamboo shoots and onions and stir-fry for 1 minute.
  • Return pork mixture to pan. Stir in reserved sauce and cook, stirring, until sauce boils and thickens.
  • Serve over your rice of choice.
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