doudou1
Ingredients:
- 250g pork tenderloin
- 50g black fungus
- 1 celtuce
- 1 carrot
- 2 tablespoons fermented bean paste (doubanjiang)
- 5 pickled peppers
- 3 small chili peppers (millet peppers)
- Chopped green onions
- Minced ginger
- Minced garlic
- Salt
- Sugar
- Vinegar
- Light soy sauce
- Cooking wine
- Starch
- Cooking oil
Instructions:
- Slice the pork tenderloin into thin strips and place them in a bowl. Add a pinch of salt, some cooking wine, light soy sauce, and starch to marinate for about 15 minutes.
- Soak the black fungus in water until rehydrated then slice it into thin strips. Peel and julienne both the celtuce and carrot.
- To make the fish-flavored sauce: In a bowl combine 2 tablespoons of sugar with 2 tablespoons of vinegar along with a tablespoon each of light soy sauce and starch. Add some water to this mixture and stir well.
- Heat some cooking oil in a pan over medium-high heat. Once hot, add the marinated pork strips; stir-fry until they change color then remove from pan.
- In the same pan with some remaining oil add chopped green onions along with minced ginger & garlic plus both pickled & small chili peppers; sauté until fragrant.
- Stir in 2 tablespoons of fermented bean paste; cook until it releases its red oil.
- Add julienned carrots first; sauté briefly before adding sliced celtuce & black fungus; continue to sauté everything together.
- Return cooked pork strips to pan; mix everything thoroughly.
- Pour in pre-made fish-flavored sauce; cook on high heat till it thickens up then serve immediately.
Enjoy your dish!
