Ingredients
- 200 grams of lean pork or pork tenderloin.
- 125 grams of bamboo shoots.
- 125 grams of carrots.
- 4 pieces of dried black fungus.
- 10 grams of ginger.
- 3 glove(s) of garlic.
- 1 bunch of green onion.
- 2 table spoon(s) of olive oil.
- 1/2 table spoon(s) of sesame oil.
- 15 grams of white sugar.
- 20 grams of vinegar
- 15 grams of soy sauce.
- Pinch of salt.
- 5 grams of cooking wine.
- 5 grams of bean sauce.
- 10 grams of starch.
- 1 egg.
- 25 grams of water.
Steps for preparation
Step 1. Clean and soak the fried black fungus in water for at least an hour.
Step 2. Clean and cut the lean pork into shreds of.. cm. Put the pork in a bowl, and add the salt, egg white, starch, and cooking wine. Let the mixture soak in for about 15 minutes.
Step 3. Clean the green onion, ginger, bamboo shoots, and garlic and slice them into really small pieces. Keep them separate.
Step 4. Get another bowl, and mix the white sugar, vinegar, cooking wine, salt, starch, and water into a sauce.
Step 5. Put 2 teaspoons of starch and 1 teaspoon of water into a small bowl to make a wet starch, stir it well.
Now it’s time to start cooking!
Step 1. First, place a wok on the stove on high heat. When it’s hot, add the olive oil, swirling to coat all sides. Then, put the chopped garlic and half of the green onion in, and fry on high heat for about 10 seconds. Afterwards, add the bean sauce and stir-fry for further 20 seconds. Fun fact: This step is the foundation of the taste of this dish and most of the Sichuan dishes.
Step 2. Then, it’s time to add the shredded pork. Stir-fry until the pork turns white-grey, which means it is 80% cooked. After that, pour in shredded bamboo shoots, carrots, and socked black fungus and the other half of the green onion at the same time. Fry for 2-3 minutes.
Step 3. It’s already time for the final step!This step is all about the seasoning. Pour the sauce mixture over the pork, and stir-fry for 1 minute to let the ingredients absorb the seasoning and mix evenly. Then, pour in the prepared wet starch and stir for about 20 seconds, when the sauce gets dense, turn off the heat, and drizzle a little bit of sesame oil. Time to dish up!
