• 1/4 cup wood ears (softened in warm water)
  • 1/2 tsp minced gingerroot
  • 1/2 lb. boneless pork with the fat trimmed off
  • 2 tbsp sugar
  • 7 water chestnuts
  • 2 tbsp chicken broth or water
  • 4 tbsp soy sauce
  • 1 tbsp vinegar
  • 2 1/2 tsp cornstarch
  • 4 cup oil
  • 1/2 egg; beaten
  • 1 tsp hot bean paste
  • 1/2 tsp cornstarch mixed with water
  • 1 tbsp chopped green onion
  • 1 tbsp water, to mix with cornstarch
  • 1/2 tsp sesame oil
  • 1/2 tsp minced garlic

To begin making shredded pork with yu shon sauce, rinse the wood ears well, then shred. Cut Pork into paper-thin slices and shred. Crush water chestnuts with a heavy cleaver and shred. Combine Pork, 2 tsps soy sauce, cornstarch and egg and mix well.

Meat mixture should be moist. If needed, add a little cornstarch- water solution. Now, combine 2 tbsps soy sauce, garlic, ginger, sugar, chicken broth and vinegar. Heat oil in wok or large skillet.

Add Pork mixture, wood ears and water chestnuts and cook, stirring gently, just until the meat changes color. Immediately pour meat and vegetables into a large strainer set inside a bowl to drain off remainder of oil. Return 1 to 2 tbsps oil to pan. Mix hot bean paste with oil in pan.

Add the meat mixture and stir-fry. Add soy sauce mixture and continue cooking and stir in the green onion. Add remaining cornstarch solution and stir. Finally, Mix in sesame oil and turn out on serving plate.