Name: Shredded Pork with Garlic Sauce
Yield: Makes 4 to 6 servings
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; 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

Editor's note: The recipe and introductory text below are from The Shun Lee Cookbook by Michael Tong.

This Sichuan dish features a regional sauce, sometimes called "fish-fragrant flavor," that combines hot chili paste, garlic, ginger, scallions, vinegar, sugar, and soy sauce—but no fish!

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