Ingredients

8 ounces fresh ham or pork butt, cut into pieces 2 inches long, one quarter inch wide, and one quarter inch thick

1 large egg white

1 teaspoon cornstarch

one eighth teaspoon salt

Vegetable oil, for passing through

Sauce:

• 3 tablespoons distilled white vinegar
• 3 tablespoons soy sauce
• 3 tablespoons sugar
• 2 tablespoons rice wine or dry sherry
• 1 tablespoon cornstarch

• One 1/2-inch piece peeled fresh ginger, minced
• 3 garlic cloves, sliced 1/8-inch thick
• 2 scallions, white part only, cut into thin 2-inch-long strips
• 1/2 cup canned sliced bamboo shoots (cut into thin 2-inch-long strips)
• 1/2 cup sliced water chestnuts
• 1/2 cup dried tree ears, soaked in hot tap water until softened, drained, patted dry, and torn by hand into 1-inch pieces
• 1/2 medium red bell pepper, seeds and ribs removed, cut into thin 2-inch-long strips
• 1 1/2 tablespoons hot chili paste
• 1 teaspoon hot chili oil, optional
• 1 teaspoon dark sesame oil

Description

Editor's Note: The Recipe And Introductory Text Below Are From The Shun Lee Cookbook By Michael Tong. This Sichuan Dish Features A Regional...

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