Sichuan Fish-Fragrant Pork Strips with Wood Ear and Bamboo

What you need

• 200 g (7 oz) pork loin, or tenderloin
• 1/2 tsp salt
• 2 tbsp Shaoxing wine, divided
• 1 egg white
• 1 tsp cornstarch, for the pork
• 3 tbsp neutral oil, divided, plus 1 tsp for the pork
• 10 g (1/3 oz) dried wood ear mushrooms
• 60 g (2 oz) bamboo shoots, canned or cooked
• 2 scallions, finely chopped
• 10 g (1/3 oz) fresh ginger, minced
• 3 cloves garlic, minced
• 15 g (1/2 oz) Sichuan pickled chilies, finely chopped
• 1 1/2 tbsp Pixian doubanjiang, chili bean paste
• 1 tbsp light soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp cornstarch, for the sauce
• 1 tsp toasted sesame oil
• 2 tbsp water

Method

Restated from the original video

1. 1

   Soak the wood ear in hot water for 20 min until soft and springy, then rinse and cut into thin strips, discarding any hard knobs.

2. 2

   Cut the pork across into slices 5 mm thick, then cut along the grain into strips about 6 cm (2 1/2 in) long.

3. 3

   Mix the pork with the salt, 1 tbsp of the wine and the egg white. Stir in one direction until the liquid is absorbed and the meat feels sticky.

4. 4

   Stir in 1 tsp cornstarch and 1 tsp oil. Let the pork marinate for 15 min.

5. 5

   Cut the bamboo shoots into matchsticks.

6. 6

   In a small bowl, whisk the soy sauce, vinegar, sugar, the remaining 1 tbsp wine, the sesame oil, 1 tbsp cornstarch and the water until smooth.

7. 7

   Heat a wok over medium-high heat. Add 2 tbsp oil, then the pork, spreading it out. Stir-fry for 1-2 min, until the strips turn opaque, then push them to the side.

8. 8

   Add the wood ear and bamboo shoots and stir-fry for 20-30 sec. Scoop everything out onto a plate.

9. 9

   Lower the heat to medium. Add the remaining 1 tbsp oil to the wok, then the scallions, ginger, garlic and pickled chilies. Fry for 20 sec, until fragrant.

10. 10

    Add the doubanjiang and stir for 30-40 sec, until the oil turns red.

11. 11

    Return the pork and vegetables to the wok and toss for 20 sec to coat them in the red oil.

12. 12

    Stir the sauce again, pour it in and raise the heat to high. Toss for 30-60 sec, until the sauce turns glossy and clings to the pork, and the pork is cooked through with no pink inside. Serve at once.

Imported from cookcoda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.