Yu Shiang Pork - cooking recipe

Ingredients

SAUCE
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon dry sherry
2 tablespoons low sodium soy sauce
3 tablespoons chicken stock (or water)
2 teaspoons cornstarch
PORK
1 teaspoon cornstarch
1 dash pepper
1 tablespoon dry sherry
3/4 lb boneless pork loin, cut into matchstick pieces
2 tablespoons vegetable oil, divided
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
3 -4 dried hot chili peppers
2/3 cup bamboo shoot, sliced into matchstick pieces
10 green onions, cut in 2-inch lengths
4 cups cooked rice

Preparation

FOR SAUCE: In a medium bowl, mix together sugar, vinegar, sherry, soy sauce, chicken stock and cornstarch. Stir until sugar and cornstarch dissolve. Set aside.
FOR PORK: In a large bowl, combine cornstarch, pepper and sherry. Add pork; stir to coat. Let sit for 15 minutes.
Heat wok or large skillet over high heat. When pan is hot, add 1 tablespoon of oil.
When oil is hot, add garlic, ginger and chilies. Add pork and stir-fry until lightly browned (about 4 minutes). Remove from pan and wipe pan clean with paper towels.
Heat remaining oil in pan. Add bamboo shoots and onions and stir-fry for 1 minute.
Return pork mixture to pan. Stir in reserved sauce and cook, stirring, until sauce boils and thickens.
Serve over your rice of choice.