2-3 pounds lean pork (tenderloin or butt)
1-1/2 cups cornstarch, divided
8 cups soybean salad oil, divided
2 tbsp soy sauce
1 tsp ground ginger root
3 tbsp hoisin sauce
1/2 tsp garlic powder
1/2 tsp hot chili pepper oil
3 tbsp cooking wine
3 tbsp chopped green onion
1 cup chicken stock
Garnish: peapods or lettuce
Remove fat from pork, then cut into thin slices. Mix together
eggs, 1 cup cornstarch and 1 cup soybean salad oil in bowl. Add
pork, marinate until cooking time.
Sauce: Mix soy sauce, ginger root, hoisin sauce, garlic powder,
hot chili pepper oil, cooking wine, green onion, chicken stock,
and 1/2 cup cornstarch in a bowl.
Heat wok; and add remaining soybean salad oil (make sure oil is
very hot before you add pork). Deep-fry pork until crispy, then
drain oil from wok. Pour sauce into wok with pork; stir-fry until
sauce evenly coats pork. Garnish with peapods or lettuce.
Makes 5 to 6 servings.