1 lbs. pork tenderloin, cut into thin strips/shreds
1 tbsp. rice wine or Shaohsing wine
2 tbsp. water
2 tbsp. soy sauce
1 1/2 tbsp. cornstarch
2 tbsp. oil
2-3 tsp. hot bean paste (according to your taste)
4-5 green onions, chopped
5 cloves garlic, chopped
2 tbsp. chopped fresh ginger
3 red jalapenos, seeded & sliced
2 green jalapenos, seeded & sliced
1/2 c. chopped fresh cilantro
1 small 8-oz. can water chestnuts, coarsely chopped
1 c (1 1/4 oz.) dried shredded wood ear fungus, soaked in hot water to soften
3 tbsp. rice wine
1 tbsp. rice vinegar
4 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. sesame oil
12 tbsp. water
1. Mix shredded meat with marinade ingredients, cover with plastic wrap and refrigerate 20-30 minutes, until ready to cook.
2. Heat 2 tbsp. oil in wok or large skillet over medium high heat. Add pork and cook until just done. Remove to a bowl & set aside.
3. In the same wok, add 1-2 tbsp. oil over medium heat, and add garlic, green onion, ginger, red & green jalapeno peppers for 20-30 seconds until fragrant. Add hot bean paste and stir well. Stir in water chestnuts and wood ear.
4. Add cooked pork shreds to the vegetable mixture and pour in sauce ingredients. Turn heat to high, stir quickly, and add cilantro. Serve with steamed white rice.