Hunan Pork

• 1 pound pork Boneless
• 2 tablespoons cornstarch
• 1 egg white
• 2 tablespoons water
• 1 cup dry sherry
• 2 tablespoons light soy sauce
• 1 teaspoon sugar
• 1 white pepper
• 1 tablespoon rice wine vinegar
• 4 hot peppers your choice, I use 2 habs & 2 jals, seeded, and shredded
• 1 leek mostly white part,cleaned & shredded
• 1 cup peanut oil
• 1 tablespoon bean sauce or Thai red curry paste

1. Shred the pork into 2" by 1/4 " strips.
2. Combine 1 tbls corn starch with the egg white and marinate the meat in this for up to an hour.
3. Combine the remaining cornstarch with water, sherry, soy sauce, sugar and pepper and vinegar.
4. Heat the oil to just below smoking and stir fry the meat in batches until all cooked....remove and keep warm.
5. Clean wok and add 2 tbls peanut oil and stirr in the curry paste, stir fry for a few seconds, then add the peppers and the leeks, stir fry this for about a minute, then stir in the reserved meat, add the soy, she

pork, cornstarch, egg, water, sherry, soy sauce, sugar, white pepper, rice wine vinegar, choice, white part, peanut oil, bean sauce

Taken from www.yummly.com/recipe/Hunan-Pork-1660645 (may not work)