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Pork and Water Chestnuts with sauce

2 ts Cornstarch
1 Egg; beaten
10 oz Pork loin; shredded
2 c Vegetable oil
1/4 c Tree ear mushrooms
1/2 c Chopped water chestnuts
2 ts Soy sauce
1 ts Sugar
1/2 ts Salt
1/2 ts Vinegar
1/2 ts Hot pepper oil
1/4 ts Sesame oil


Combine 1 teaspoon cornstarch, egg, and pork. Mix to coat pork thoroughly. In a wok, heat vegetable oil until smoking. Add pork, mush- rooms, and water chestnuts and quickly stir the mixture through the oil for 15 seconds. Immediately pour the contents of the wok through a strainer set over a heat-proof bowl. (You will be draining all the oil from the food into the bowl. ) Return 2 teaspoons oil to the wok. Add the pork mixture and stir-fry for 30 seconds. Add remaining ingredients except sesame oil and stir-fry for another 30 seconds. Sprinkle with the sesame oil and serve immediately.


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