Shredded Pork Stir-Fry with Sweet Bean Sauce

Method7 steps · about 25 min

1. 1

   Step 1: Cut the ½ lb pork loin into thin strips. Mix with ¼ tsp salt, 1 tsp Shaoxing wine, ⅛ tsp ground black pepper, 2 tsp cornstarch and the 1 tsp marinade oil. Cover and marinate in the refrigerator for 15 minutes while you prepare the sauce and vegetables.

   Cold pork marinade · 15 minUses ½ lb pork loin, cut into thin strips · ¼ teaspoon salt · 1 teaspoon Shaoxing wine (or other rice wine) · 1/8 teaspoon ground black pepper · 2 teaspoons cornstarch · 1 tsp vegetable oil, for the pork marinade

   
2. 2

   Step 2: Mix the ¼ cup sauce water, 2½ tbsp sweet bean sauce, ½ tsp dark soy sauce, ¼ tsp Chinese black vinegar, 1 tsp sugar and 1 tbsp light soy sauce in a separate bowl until the sugar dissolves. Julienne the 2–3 medium carrots. If using the garnish, thinly slice the white part of the scallion. Have these ready before heating the wok.

   Uses ¼ cup water, for the sauce · 2½ tablespoons sweet bean sauce · ½ teaspoon dark soy sauce · ¼ teaspoon Chinese black vinegar · 1 teaspoon sugar · 1 tablespoon light soy sauce · 2–3 medium carrots, julienned · White part of 1 scallion, thinly sliced, optional garnish

   
3. 3

   Step 3: Heat the 1 tbsp carrot-cooking oil in a wok over medium heat. Add the prepared carrots from step 2 and stir-fry for about 1 minute, keeping them crunchy. Lift the carrots onto a plate, leaving the remaining oil in the wok.

   Brief carrot stir-fry · 1 minUses 1 tbsp vegetable oil, for the carrots · All prepared carrots, excluding the sauce and optional scallion

   
4. 4

   Step 4: In the same wok with the oil (2 tbsp) left from step 3, heat the additional 2 tbsp pork-cooking oil over high heat until very hot. Add the marinated pork from step 1 and stir-fry quickly. When the strips turn from pink to white, reduce the heat to prevent burning and lift them into a separate bowl, leaving the oil in the wok. Continue straight to step 5 to finish cooking.

   Uses Pan oil only, excluding the lifted carrots · 2 tbsp vegetable oil, for the pork · Marinated pork strips

   
5. 5

   Step 5: Pour the prepared sauce from step 2 into the oil left in the wok from step 4. Increase the heat and stir for a few seconds until bubbling. Return the carrots from step 3 and the pork from step 4, then stir-fry to coat everything in the sauce. Add a few drops of sesame oil. Continue until the pork is fully cooked and reaches at least 63°C, then turn off the heat.

   Uses Pan oil only, excluding the lifted pork strips · Sauce only, excluding prepared carrots and optional scallion · Lifted carrots only, excluding pan oil · Lifted pork only, excluding pan oil · A few drops of sesame oil

6. 6

   Step 6: Let the cooked pork, carrots and sauce in the wok from step 5 rest off the heat for at least 3 minutes after the pork reaches 63°C.

   Rest the cooked pork · 3 minUses Cooked sauced pork and carrots in the wok

7. 7

   Step 7: Dish out the rested pork and carrots from step 6 and add the prepared scallion whites from step 2 if using. Serve hot, choosing separately prepared white rice or Mandarin pancakes as an optional accompaniment.

   Uses Served food only, excluding any pan residue · Prepared optional garnish only, excluding the sauce and carrots · Ready cooked white rice, optional for serving · Ready Mandarin pancakes, optional for serving