Shredded Pork With Garlic Sauce (Yu Xiang Rou Si)

下ごしらえ

材料

作り方

手順

1. 1

   Combine the pork with soy sauce, rice wine, cornstarch, and egg white in a bowl.

   約2 分

   調理のヒント： Ensure the pork strips are evenly coated for best tenderization.

2. 2

   Marinate the pork for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

   約15 分

3. 3

   In a separate small bowl, whisk together the soy sauce, rice vinegar, sugar, cornstarch, and chicken broth for the garlic sauce.

   約1 分

   調理のヒント： Make sure the cornstarch is fully dissolved to avoid lumps.

4. 4

   Heat vegetable oil in a wok or large skillet over high heat until shimmering.

   約1 分

   調理のヒント： A hot wok is key for stir-frying to prevent sticking and ensure a good sear.

5. 5

   Add the marinated pork to the wok and stir-fry until it is mostly cooked through and lightly browned, about 2-3 minutes.

   約3 分

   調理のヒント： Do not overcrowd the wok; cook in batches if necessary to maintain high heat.

6. 6

   Remove the pork from the wok and set aside.

7. 7

   Add a little more oil to the wok if needed, then add the minced garlic, grated ginger, white parts of the green onion, and chili bean paste.

8. 8

   Stir-fry for about 30 seconds until fragrant.

   約1 分

   調理のヒント： Be careful not to burn the aromatics.

9. 9

   Add the julienned bamboo shoots and rehydrated wood ear mushrooms to the wok.

10. 10

    Stir-fry for 1-2 minutes.

    約2 分

11. 11

    Return the cooked pork to the wok.

12. 12

    Give the prepared garlic sauce a quick whisk to recombine, then pour it over the pork and vegetables.

13. 13

    Stir continuously until the sauce thickens and coats all the ingredients, about 1-2 minutes.

    約2 分

    調理のヒント： The sauce will thicken quickly due to the cornstarch.

14. 14

    Stir in the green parts of the green onion just before serving.

    調理のヒント： This adds a fresh, vibrant finish and retains their crispness.

15. 15

    Serve immediately with steamed rice.