Peking Pork

Ingredients

• 12 ounces pork tenderloin, julienned
• 3 scallions, julienned
• Oil for frying

Marinade

• 1 Tablespoon light soy sauce
• 1 Tablespoon Shaoxing rice wine
• 1 Tablespoon cooking oil
• 1 Tablespoon cornstarch
• 1 Tablespoon water

Batter

• 1 egg
• 1 Tablespoon cornstarch
• 1/2 teaspoon Shaoxing rice wine
• 1/2 teaspoon salt

Sauce

• 1 Tablespoon light soy sauce
• 2 Tablespoons Hoisin sauce
• 1/2 Tablespoon oyster sauce
• 1 Tablespoon Shaoxing rice wine
• 1 Tablespoon sugar
• 1 teaspoon ginger, grated
• 1/2 teaspoon sesame oil

Directions

Combine the marinade ingredients in a bowl, add the pork, and stir to coat. Set aside for 30 minutes.

Whisk together batter ingredients, then add the pork. Stir to coat.

Heat oil to 325°F. Add the pork in batches, frying until golden brown, 2-3 minutes. Drain on paper towels and set aside.

On high heat, coat a pan or wok with 2 Tablespoons of oil. Add the sauce, and as soon as the sauce starts to bubble, add the pork and sauté for 1-2 minutes. Turn off the heat. Add the scallions and stir through. Serve with rice.