Sichuan Shredded Pork (鱼香肉丝 Yu Xiang Rou Si)

mindfullofcooking.com

Victoria Wilson

The kitchen gadget queen! I love to cook and experiment with new flavours and ideas.

550 g pork tenderloin ~1lb, julienned*

3~4 dried chilies

3~4 cloves garlic minced

2 tsp ginger minced

½ large carrot peeled, julienned

A handful of dried wood ear mushrooms (Makes about 1 cup hydrated), julienned (can omit if necessary)

2 stalks celtuce peeled, ends removed, julienned (can sub for bamboo shoots)

2~3 stalks green onion

subheading: For the marinade:

1 tbsp shaoxing wine

1 tbsp soy sauce

1 tbsp cornstarch

subheading: For the sauce:

1~2 tbsp spicy bean paste** (doubanjiang 豆瓣酱)

2~3 tbsp light soy sauce

1 tbsp black vinegar can sub for rice vinegar

1 tbsp maple syrup or sugar

1~2 tsp cornstarch if needed

Directions at mindfullofcooking.com

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