Stir fried pork strings with hot sauce

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Servings: 2-3

10 oz. pork tenderloin
6 water chestnuts
2 Tablespoons dry black wood ear
3 cups cooking oil
3 Tablespoons cooking oil
2 teaspoonss chopped ginger
1 teaspoon chopped garlic

Marinade:
1 Tablespoon soysauce
1 Tablespoon cornstarch
1 Tablespoon cold water

Seasoning sauce:
1 Tablespoon shredded green onion
1 Tablespoon soy sauce
1 Tablespoon brown vinegar
1 T hot bean paste
½ Tablespoon rice wine
1 teaspoon sugar
½ teaspoon salt
1 teaspoon cornstarch
1 teaspoon sesame oil
¼ teaspoon black pepper

Directions:

1. Julienne the pork tenderloin , marinate with soy sauce and cornstarch for about 15 minutes.
2. Soak the dry black wood ear in warm water for about 15 minutes, then discard the stems, and julienne them when they have expanded. Also julienne the waterchestnuts to fine pieces.
3. Heat the cooking oil in a wok on high setting, add the pork tenderloin, and stir fry for about ½ min. Then remove it and put aside. Drain off the cooking oil from the wok.
4. Heat another 3 Tablespoons of cooking oil to stir fry the garlic and ginger, then add water chestnut, wood ear, pork strings, and stir fry thoroughly. Lastly, add the seasoning sauce, stir evenly, transfer onto a plate and serve.