Ingredients
- Lean pork — 250g
- Black wood ear mushrooms — 50g
- Carrot — 50g
- Green pepper — 40g
- Doubanjiang (chili bean paste) — 20g
- Sugar — 20g
- Vinegar — 20g
- Soy sauce — 15g
- Cooking wine — 15g
- Salt (for marinating) — 1g
- Cornstarch slurry — 10g
- Water — 20g
- Scallion, ginger, garlic (minced) — as shown
Steps
- Julienne the carrot, remove seeds from green pepper and cut into strips, tear wood ear mushrooms into small pieces. Set aside.
- Wash and julienne the lean pork. Marinate with salt, white pepper, cooking wine, egg white, and cornstarch for 10 minutes.
- Prepare one spoonful of doubanjiang. Mince the scallion, ginger, and garlic.
- In a small bowl, mix sugar, vinegar, cooking wine, salt, soy sauce, a little water, and cornstarch slurry to make the sauce. Since doubanjiang is quite salty, skip the salt if you prefer lighter seasoning!
- Heat oil in a wok, add the marinated pork and stir to separate. Cook until the pork turns white, then transfer to a plate.
- In the same wok, add a little oil. Stir-fry the carrot first (it takes longer to cook), then push to the side. Add doubanjiang and stir-fry until fragrant and the oil turns red.
- Add minced scallion, ginger, garlic and the remaining vegetables. Stir-fry until cooked.
- Add the pork back and stir-fry evenly.
- Pour in the prepared sauce and stir until evenly coated. Serve!
- Yu Xiang Shredded Pork is done! (^ω^)
Tips
For the best results, cut the pork along the grain. The sauce ratios: sugar 20g, rice vinegar 20g, cooking wine 15g, soy sauce 15g, doubanjiang 20g, cornstarch slurry 10g, water 20g. Adjust if using smaller portions.
