Today, I present an authentic way to make this dish. My recipe is developed from Judy’s (The woks of life) while absorbing some authentic Sichuan homestyle (by Chef Wang). Don't be shy away just because this dish requires julienning some ingredients. After that, it would take just a few minutes to cook. Enjoy!
Ingredients: For preparing the pork: 1. 8 ounces pork(julienned, can sub in chicken) 2. 2 teaspoons oil 3. 1 teaspoon Shaoxing wine 4. 2 teaspoons light soy sauce 5. ¼ teaspoon ground white pepper 6. 1 teaspoon cornstarch 7. 1½ tablespoons water For sauce mix 8. 1½ tablespoons rice vinegar 9. 1½ tablespoons sugar 10. 1 tablespoon light soy sauce 11. ½ tablespoon Shaoxing wine 12. 1 cup of water 13. 1½ tablespoons cornstarch For the rest of the dish: 14. 3 tablespoons oil(divided) 15. 1 tablespoon spicy bean sauce 16. 2 teaspoons ginger (minced) 17. 2 teaspoons garlic (minced) 18. 1/4 cup dried chili peppers 19. 1 cup of rehydrated wood ears (julienned) 20. 8 ounces bamboo shoots (julienned) 21. 1 cup of carrots (julienned)
Methods: 1. Combine the pork with the marinade ingredients (1-7), and set aside for 20 minutes while you prepare the others. 2. Prepare the sauce mix with ingredients 8-13 and set aside. Prepare ingredients listed in the rest of the dishes. 3. Heat a clean wok/pan until it starts to smoke lightly. Now turn up the heat to high, and add 2 tablespoons of oil to the wok. 4. Cook the marinated pork just until it turns opaque. Add ingredients 15-18 for 1 more minute. Set aside. 5. Clean and dry the wok/pan, add 1 tablespoon of oil, stir fry ingredients 19-21 with high heat for 1 minute. 6. Add sauce mix for 15 minutes. Then add pork to combine together. Place on a plate. Serve hot with rice. Preparing time: 25 minutes; Cooking time： 5 minutes * Photography: Yancy