Dry Fried Pork Shreds

Ingredients:

11 –12 oz pork shoulder, boneless rib, or loin, sliced into shreds, 1/8” x 2” x 1/8”;

1 or 2 fresh red chilis, seeded and slivered;

4 spring onion, white portion 2” segments, and quartered lengthwise, green portion shredded 2” long for garnish;

1 or 2 large sweet red peppers, shred same as pork;

3 Chinese dried mushrooms, soaked in hot water, squeezed, marinated in soy, sugar, wine;

3 large garlic cloves, sliced;

1”by 1 “ pc ginger, sliced thin.

Sauce:

2 Tab soy;

2 tsp Sugar;

2 Tab Shao Xing Wine or dry sherry;

2 tsp Rice wine vinegar.

Preparation:

Marinate pork in a splash of soy sauce, dry sherry, and cornstarch. On medium high heat, stir-fry the meat in about 4 Tab peanut oil for several minutes--as much as 6 to 10 minutes, depending on the cut size of the meat--until well-browned; remove with slotted spoon or strainer and set aside. Add more oil if necessary, and stir-fry the ginger, light sections of green onion (reserve dark green sections) and slivered chilis until 1 or 2 minutes, then add the sweet red pepper, garlic slices and stir-fry until all ingredients are browned; toss in mushroom and dark green onion segments. Add sauce and stir-fry all ingredients until it no longer puddles in the bottom of the wok.

Platter and garnish with sesame oil and carrot slivers.