November 2, 2024

My World

My World!

SHREDDED PORK STIR-FRY WITH SWEET BEAN SAUCE

Ingredients

  • ½ pound pork loin (225g, or pork tenderloin, cut into thin strips)
  • ¼ teaspoon salt
  • 1 teaspoon Shaoxing wine (or other rice wine)
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons cornstarch
  • 1 teaspoon vegetable oil (plus 3 tablespoons, divided)
  • ¼ cup water (60 ml)
  • 2½ tablespoons sweet bean sauce
  • ½ teaspoon dark soy sauce
  • ¼ teaspoon Chinese black vinegar
  • 1 teaspoon sugar
  • 1 tablespoon light soy sauce
  • 2-3 medium carrots (julienned)
  • A few drops of sesame oil
  • 1 scallion (white part only, thinly sliced)

Instructions

  • In a bowl, add the pork along with ¼ teaspoon salt, 1 teaspoon Shaoxing wine, 1/8 teaspoon ground black pepper, 2 teaspoons cornstarch, and 1 teaspoon vegetable oil. Let marinate for 15 minutes.
  • In a separate bowl, make the stir-fry sauce by combining 1/4 cup water, 2½ tablespoons sweet bean sauce, ½ teaspoon dark soy sauce, ¼ teaspoon black vinegar, 1 teaspoon sugar, and 1 tablespoon light soy sauce. Mix everything together until the sugar is dissolved completely. Set aside.
  • Now we are ready to cook! Heat 1 tablespoon of vegetable oil in a wok over medium heat. Add the carrots, and cook for about a minute. Transfer to a dish and set aside. Be careful not to overcook them–the carrots should still be crunchy.
  • In the same wok, heat 2 more tablespoons of oil over high heat. Once the oil starts to smoke slightly, add the marinated pork, and give it a quick stir. Once the pork turns color from pink to white, turn down the heat (to avoid burning). Transfer the pork to a separate bowl and set aside.
  • At this point, the wok should still be glistening with oil. Pour in the sauce, turn up the heat, and stir the sauce quickly for a few seconds–it should be bubbling. Toss the carrots and the pork back into the wok, quickly stir-frying to combine. Add a few drops of sesame oil. Once everything is well-coated with sauce, turn off the heat, dish it out, and serve hot with rice! Garnish with scallions, if desired.

ORIGINAL