「Yu Xiang Shredded Pork」

Ingredients and amounts

• 200g pork tenderloin
• 100g carrot
• 100g green bell pepper
• 5g dried wood ear mushrooms
• 10ml light soy sauce
• 5ml cooking wine
• 1 egg white
• 10g cornstarch
• 15ml vinegar
• 10g sugar
• 5g salt
• 20g ginger
• 20g scallion
• 2 cloves garlic
• 15g doubanjiang (chili bean paste)

Step-by-step method

1. 1

   Step 1

   Mix 5ml light soy sauce, 5ml cooking wine, 5g cornstarch, 20ml water, and 1 egg white to make the marinade.

2. 2

   Step 2

   Mix 5ml light soy sauce, 15ml vinegar, 10g sugar, 1g salt, 5g cornstarch, and 20ml water to make the sauce.

3. 3

   Step 3

   Marinate the shredded pork tenderloin in the marinade for 15-30 minutes, mixing well.

4. 4

   Step 4

   Soak the dried wood ear mushrooms for 4 hours, then wash and cut into small pieces.

5. 5

   Step 5

   Wash the green bell pepper, remove the stem, and shred.

6. 6

   Step 6

   Wash and shred the carrot, then blanch the carrot shreds.

7. 7

   Step 7

   Mince the ginger and garlic.

8. 8

   Step 8

   Cut the scallion into 5mm pieces.

9. 9

   Step 9

   Heat the wok and add 15ml oil.

10. 10

    Step 10

    Add the marinated pork to the wok and quickly stir-fry until it turns white. Remove and set aside.

11. 11

    Step 11

    Heat the wok again and add 5ml oil.

12. 12

    Step 12

    Add all the scallion, ginger, garlic, and doubanjiang.

13. 13

    Step 13

    Add all the carrot and stir-fry for 20 seconds, then add the green bell pepper and wood ear mushrooms and stir-fry for 2 minutes.

14. 14

    Step 14

    Add the cooked pork and quickly stir-fry evenly for no more than 20 seconds.

15. 15

    Step 15

    Pour in the sauce and quickly stir-fry evenly for no more than 15 seconds.

16. 16

    Step 16

    Turn off the heat and serve.