Shredded Pork with Yu Shon Sauce

• 1/4 cup wood ears
• 1/2 pound pork boneless
• 7 each water chestnuts
• 1 x soy sauce, tamari
• 2 1/2 teaspoons cornstarch
• 1/2 each eggs beaten
• 1/2 teaspoon cornstarch mixed w/water
• 1 tb Water, to mix w cornstarch
• 1/2 teaspoon garlic minced
• 1/2 teaspoon ginger root minced
• 2 tablespoons sugar
• 2 tablespoons chicken broth or water
• 1 1/2 tablespoons vinegar
• 4 cups vegetable oil
• 1 teaspoon bean paste hot
• 1 tablespoon scallions, spring or green onions chopped
• 1/2 teaspoon sesame oil

1. Soak wood ears in warm water until softened, about 1/2 hour.
2. Rinse well, then shred.
3. Cut pork in paper-thin slices and shred.
4. Crush water chestnuts with heavy cleaver and shred.
5. Combine pork, 2 teaspoons soy sauce, cornstarch and egg and mix well.
6. Meat mixture should be moist.
7. If needed, add a little of cornstarch- water solution.
8. Combine 2 tablespoons soy sauce, garlic, ginger, sugar, broth and vinegar.
9. Heat oil in wok or large skillet.
10. Add pork mixture, wood ears and water chestnuts and cook, stirring gently, just until meat changes color.
11. Immediately pour meat and vegetables into large strainer set in bowl to drain off oil.
12. Return 1 to 2 tablespoons oil to pan.
13. Mix hot bean paste with oil in pan.
14. Add meat mixture and stir-fry.
15. Add soy sauce mixture and continue cooking.
16. Stir in green onion.
17. Add remaining cornstarch solution and stir.
18. Mix in sesame oil and turn out on serving plate.

wood ears, pork, water chestnuts, soy sauce, cornstarch, eggs, cornstarch mixed, water, garlic, ginger root, sugar, chicken broth, vinegar, vegetable oil, bean paste, scallions, sesame oil

Taken from recipeland.com/recipe/v/shredded-pork-yu-shon-sauce-43201 (may not work)