Sichuan Shredded Pork with Garlic Sauce

Ingredients:
Pork Tenderloin: 350g, shredded
Winter Bamboo Shoots:150g, shredded
Chopped Green onion:1/4 cup
Minced Ginger:1TBS
Minced Garlic:1TBS

Pork Marinade:
Salt:¼ Tbs
Water:¼ Tbs
Egg white: 1
Starch:½ Tbs

Sauce:
Pixian County Bean Paste:80g
Chef’s Chili Oil: ½ Tbs
Cooking wine: ½ Tbs
Water: 1/3 cup
Soy sauce 1/2 Tbs
Aged vinegar 1 Tbs
Sugar 1/4 cup
Pickled Chili 50g
Water + Cornstarch 1:1 ratio ½ Tbs

Direction:
1. Marinade the shredded pork with salt, water, egg white, and cornstarch. Mix well and set aside.
2. In a large wok, stir Fry shredded pork till cooked. Drain the oil.
3. Sauté garlic, ginger, green onions, and add Pixian county bean paste to stir fry.
4. Add chef’s chili oil, cooking wine, water, soy auce, aged vinegar, sugar, pickled chili, and shredded bamboo shoot to stir fry.
5. Add cooked shredded pork and mix well with the sauce. Garnish with chopped green onion.

Enjoy!

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