Shredded Pork Stir-Fry with Sweet Bean Sauce

• Meat

  • 1/2 lb Pork loin

• Produce

  • 2 Carrots, medium
  • 1 Scallion

• Condiments

  • 2 1/2 tbsp Bean sauce, sweet
  • 1/2 tsp Soy sauce, dark
  • 1 tbsp Soy sauce, light

• Baking & Spices

  • 1/8 tsp Black pepper, ground
  • 2 tsp Cornstarch
  • 1/4 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 3 drops Sesame oil
  • 1 tsp Vegetable oil
  • 1/4 tsp Vinegar, dark

• Beer, Wine & Liquor

  • 1 tsp Shaoxing wine

• Liquids

  • 1/4 cup Water

Found on thewoksoflife.com

Description

Ingredients

• ½ pound pork loin (or pork tenderloin), cut into thin strips
• ¼ teaspoon salt
• 1 teaspoon Shaoxing wine (or other rice wine)
• ⅛ teaspoon ground black pepper
• 2 teaspoons cornstarch
• 1 teaspoon vegetable oil, plus 3 tablespoons (divided)
• ¼ cup water
• 2½ tablespoons sweet bean sauce
• ½ teaspoon dark soy sauce
• ¼ teaspoon dark vinegar
• 1 teaspoon sugar
• 1 tablespoon light soy sauce
• 2-3 medium carrots, julienned
• A few drops of sesame oil
• 1 scallion (white part only), thinly sliced

Directions

• In a bowl, add the pork along with ¼ teaspoon salt, 1 teaspoon Shaoxing wine, ⅛ teaspoon ground black pepper, 2 teaspoons cornstarch, and 1 teaspoon vegetable oil. Let marinate for 15 minutes.
• In a separate bowl, make the stir-fry sauce by combining ¼ cup water, 2½ tablespoons sweet bean sauce, ½ teaspoon dark soy sauce, ¼ teaspoon dark vinegar, 1 teaspoon sugar, and 1 tablespoon light soy sauce. Mix everything together until the sugar is dissolved completely. Set aside.
• Now we are ready to cook! Heat 1 tablespoon of vegetable oil in a wok over medium heat. Add the carrots, and cook for about a minute. Transfer to a dish and set aside. Be careful not to overcook them--the carrots should still be crunchy.
• In the same wok, heat 2 more tablespoons of oil over high heat. Once the oil starts to smoke slightly, add the marinated pork, and give it a quick stir. Once the pork turns color from pink to white, turn down the heat (to avoid burning). Transfer the pork to a separate bowl and set aside.
• At this point, the wok should still be glistening with oil. Pour in the sauce, turn up the heat, and stir the sauce quickly for a few seconds--it should be bubbling. Toss the carrots and the pork back into the wok, quickly stir-frying to combine. Add a few drops of sesame oil. Once everything is well-coated with sauce, turn off the heat, dish it out, and serve hot with rice! Garnish with scallions, if desired.