Shredded Pork

Shredded Pork

5 oz. boneless pork fillet
3/4 oz. pickled chili pepper
1/4 tsp. salt, or to taste
1 T. soy sauce
2 tsp. rice wine
4 tsp. cornstarch, corn flour
4 T. vegetable oil
2 tsp. rice vinegar
4 1/2 tsp. sugar
2 tsp. scallion, chopped
1 tsp. fresh ginger, chopped
1 T. garlic, chopped
1/2 tsp. pepper
1/4 tsp. MSG, optional

Cut the pork and chili pepper into slivers. Set
the peppers aside.

Mix the pork with the salt, and 1 tsp. each of the
soy sauce and rice wine. Mix with 1 1/2 tsp. of the
cornstarch and a few drops of oil, and stir to coat.

Mix 2 tsp. of the soy sauce, vinegar, sugar, the
remaining 2 1/3 tsp. of cornstarch, the remaining
1 tsp. of rice wine, scallions, ginger, garlic,
pepper, and MSG into a sauce. Set aside.

Heat the oil in a wok to very hot. Add the pork
slivers and peppers, and stir-fry until the pork is
cooked through. Add the sauce, the stir-fry about
30 secs., or until blended, and thickened. Remove,
and serve.