🥢 Yu Xiang garlic pork strips

4 servings · prep 20 min · cook 10 min

Ingredients

• 500 g pork loin, thinly sliced
• 1 tbsp cornstarch + 1 tbsp soy sauce (marinade)
• 20 g dried wood ear mushrooms (rehydrated)
• 2 tbsp spicy broad bean paste (doubanjiang)
• 6 garlic cloves, minced
• 1 piece of ginger, minced
• 3 spring onions
• 1 tbsp rice vinegar, 1 tsp sugar
• Neutral oil, salt

Method

1. Toss the pork with cornstarch and soy sauce; rest 15 min so the meat stays silky.
2. Soak the wood ears in hot water for 20 min, then slice them.
3. Sear the pork in a screaming-hot wok just until it turns pale; set aside.
4. In the same wok fry the bean paste until the oil turns red, then add garlic and ginger.
5. Return the pork and mushrooms, add vinegar and sugar, stir-fry 1 min.
6. Scatter spring onion and serve at once with steamed rice.

Adapted from Taste Show (YouTube)

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