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Shredded Pork With Hoisin Sauce

pork, stirfry - pork

1/2 pound pork tenderloin
4 teaspoons soy sauce
4 teaspoons dry sherry
2 teaspoons cornstarch
1 bunch green onions
1 1/2 cups corn oil
2 tablespoons hoisin sauce
2 tablespoons water
1 garnish chopped green onion tops

Slice pork crosswise into thin slices. Cut slices into 2- x 1/4-inch strips. In mixing bowl, combine soy sauce, sherry and cornstarch; stir until mixed. Add pork and stir to coat. Let stand for 30 minutes. Quarter onions lengthwise; cut into 2-inch lengths. Spread on small serving platter. Reserve 1 tablespoon of the oil. Heat remaining oil in wok over high heat for 2 to 3 minutes. When oil is very hot, stir-fry pork, a handful at a time, for 30 seconds. Using slotted spoon, remove pork to drain on paper towels. (Dish can be prepared ahead to this point.) Remove oil from wok; wipe clean. Add reserved 1 tablespoon oil and heat over medium-high heat. Stir in hoisin sauce and water; bring to boil. Return pork to wok and stir until coated and heated through; spoon over green onions. Garnish with chopped green onions.

Contributor: Canadian Living's Light & Easy Cooking - June, 1986

Yield: 3 servings

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