10 oz. pork tenderloin
6 water chestnuts
2 tbsp. dry black wood ear

MARINADE:

1 tbsp. soy sauce
1 tbsp. cornstarch
1 tbsp. cold water
3 c. oil
2 tsp. chopped ginger
1 tsp. chopped garlic

SEASONING SAUCE:

1 tbsp. shredded green onion
1 tbsp. soy sauce
1 tbsp. brown vinegar
1 tbsp. hot bean paste
1/2 tbsp. wine
1 tsp. sugar
1/2 tsp. salt
1 tsp. cornstarch
1 tsp. sesame oil
1/4 tsp. black pepper

Cut pork in string style, marinate with soy sauce and cornstarch about 15 minutes. Soak dry black wood ear in warm water about 15 minutes, then discarding stems, slice them when expanded. Also slice the water chestnuts very fine.

Heat oil in frying pan, add pork strings, and just stir for 1/2 minute, then remove and put aside. Drain off oil from pan.

Heat another 3 tablespoons oil to stir-fry garlic and ginger, then add water chestnuts, wood ear, and pork strings, stir thoroughly. Last add the ready prepared seasoning sauce, stir evenly and serve.