---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SHREDDED PORK WITH YU SHON SAUCE
  Categories: Oriental, Meats, Main dish
       Yield: 4 servings
  
     1/4 c  Wood ears
     1/2 lb Boneless pork
       7    Water chestnuts
            Soy sauce
   2 1/2 ts Cornstarch
     1/2    Egg; beaten
     1/2 ts Cornstarch; mixed w/water
       1 tb Water, to mix w/cornstarch
     1/2 ts Minced garlic
     1/2 ts Minced gingerroot
       2 tb Sugar
       2 tb Chicken broth or water
   1 1/2 tb Vinegar
       4 c  Oil
       1 ts Hot bean paste
       1 tb Chopped green onion
     1/2 ts Sesame oil
  
   *Note: Pork should be trimmed of fat.
   Soak wood ears in warm water until softened, about 1/2
   hour. Rinse well, then shred. Cut pork in paper-thin
   slices and shred. Crush water chestnuts with heavy
   cleaver and shred. Combine pork, 2 teaspoons soy
   sauce, cornstarch and egg and mix well. Meat mixture
   should be moist. If needed, add a little of
   cornstarch- water solution. Combine 2 tablespoons soy
   sauce, garlic, ginger, sugar, broth and vinegar. Heat
   oil in wok or large skillet. Add pork mixture, wood
   ears and water chestnuts and cook, stirring gently,
   just until meat changes color. Immediately pour meat
   and vegetables into large strainer set in bowl to
   drain off oil. Return 1 to 2 tablespoons oil to pan.
   Mix hot bean paste with oil in pan. Add meat mixture
   and stir-fry. Add soy sauce mixture and continue
   cooking. Stir in green onion. Add remaining cornstarch
   solution and stir. Mix in sesame oil and turn out on
   serving plate.
  
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