ChopZen: Food Heals Mind, Return to Tranquility.
Food Heals Mind · Return to Tranquility
| Ingredient | Amount | Notes | |
|---|---|---|---|
| Pork loin | 200g (7 oz) | ||
| Carrot | ½ medium | ||
| Dried wood ear mushrooms | a small handful (rehydrated) | ||
| Ginger | 1 inch piece | ||
| Green onion (scallion) | 2 stalks | ||
| Garlic | 3 cloves | ||
| Green bell pepper (optional) | ½ | ||
| Shaoxing rice wine (for marinade) | 1 tablespoon | ||
| Soy sauce (for marinade) | ½ tablespoon | ||
| Cornstarch (for marinade) | 1 tablespoon | ||
| Soy sauce (for sauce) | 2 tablespoons | ||
| Rice vinegar | 2 tablespoons | ||
| Sugar | 2 tablespoons | ||
| Oyster sauce | 1 tablespoon | ||
| Shaoxing rice wine (for sauce) | 1 tablespoon | ||
| Cornstarch (for sauce) | 1 tablespoon | ||
| Water | ½ cup |
A beloved classic of Sichuan cuisine — tender pork strips stir-fried with carrots, wood ear mushrooms, and a signature sweet, sour, and slightly spicy fish-fragrant sauce. No fish required!
The ‘fish-fragrant’ flavor actually contains no fish! It gets its name from the sauce used in traditional Sichuan fish dishes. Wood ear mushrooms add a delightful crunchy texture — soak them in cold water for 20 minutes before using.
Cut pork loin, carrot, rehydrated wood ear mushrooms, and green bell pepper into thin matchstick strips as shown. Mince ginger, garlic, and green onion.
Marinate the pork: mix pork strips with 1 tablespoon Shaoxing wine, ½ tablespoon soy sauce, and 1 tablespoon cornstarch. Set aside for 10 minutes. Meanwhile, prepare the fish-fragrant sauce: combine 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons sugar, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and ½ cup water in a bowl and mix well.
Heat oil in a wok over high heat. Add the marinated pork strips and stir-fry until they change color and are just cooked through. Remove and set aside.
In the same wok with remaining oil, sauté the minced green onion, ginger, and garlic until fragrant. Add the carrot and wood ear mushroom strips, stir-fry for 1 minute. Add green pepper and cook until just tender. Return the pork strips and toss to combine. Pour in the sauce and cook over high heat, stirring constantly, until the sauce thickens and coats everything evenly. Serve immediately.
