Yu Shiang Pork

• SAUCE
• 1 tablespoon sugar
• 1 tablespoon vinegar
• 1 tablespoon dry sherry
• 2 tablespoons low sodium soy sauce
• 3 tablespoons chicken stock (or water)
• 2 teaspoons cornstarch
• PORK
• 1 teaspoon cornstarch
• 1 dash pepper
• 1 tablespoon dry sherry
• 3/4 lb boneless pork loin, cut into matchstick pieces
• 2 tablespoons vegetable oil, divided
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 3 -4 dried hot chili peppers
• 2/3 cup bamboo shoot, sliced into matchstick pieces
• 10 green onions, cut in 2-inch lengths
• 4 cups cooked rice

1. 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.
2. FOR PORK: In a large bowl, combine cornstarch, pepper and sherry. Add pork; stir to coat. Let sit for 15 minutes.
3. Heat wok or large skillet over high heat. When pan is hot, add 1 tablespoon of oil.
4. 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.
5. Heat remaining oil in pan. Add bamboo shoots and onions and stir-fry for 1 minute.
6. Return pork mixture to pan. Stir in reserved sauce and cook, stirring, until sauce boils and thickens.
7. Serve over your rice of choice.

sugar, vinegar, sherry, soy sauce, chicken stock, cornstarch, pork, cornstarch, pepper, sherry, boneless pork loin, vegetable oil, garlic, fresh ginger, peppers, bamboo shoot, green onions, rice

Taken from www.food.com/recipe/yu-shiang-pork-219432 (may not work)