Shredded Pork and Bamboo Shoots


Source: Henry Chung's Hunan Cookbook

INGREDIENTS:
1/2 pound pork, shredded very fine

marinade
1 tsp cornstarch
1 T wine
few drops sesame oil

1-1/4 cups vegetable oil (approximately)
1 T fermented black beans
1 T minced garlic
1 cup shredded bamboo shoots
1/2 cup chicken broth
1 tsp hot red pepper powder (for less spicy results, we usually use about 1/4 tsp)
2 T soy sauce
1 cup shredded scallions
1 tsp cornstarch
1 tsp sesame oil

DIRECTIONS:
Add shredded pork to marinade and mix well. Heat work for a few minutes on highest heat, then add 1 cup oil and heat until smoking hot. Add pork and stir vigorously for a few seconds until color is changed. Remove pork with wire strainer. Drain off excess oil.

Clean and reheat wok. Add 2 T oil. When oil is smoking hot, add black beans, garlic and bamboo shoots. Add cooked pork. Add chicken broth, red pepper powder, soy sauce and scallions and stir for 30 seconds.

Mix cornstarch with a little water to make a pasty liquid. Add to simmering broth to thicken. Add 1 tsp sesame oil as a glaze.