Ingredients and Tools
- Pork tenderloin 200g
- Carrot 100g
- Green pepper 100g
- Black fungus (dried) 5g
- Light soy sauce 10ml
- Cooking wine 5ml
- Egg white 1
- Starch 10g
- Vinegar 15ml
- Sugar 10g
- Salt 5g
- Ginger 20g
- Scallion 20g
- Garlic 2 cloves
- Doubanjiang 15g
Steps
- Make the marinade: mix the following ingredients:
- Light soy sauce 5ml
- Cooking wine 5ml
- Starch 5g
- Water 20ml
- Egg white 1
- Make the sauce: mix the following ingredients:
- Light soy sauce 5ml
- Vinegar 15ml
- Sugar 10 grams
- Salt 1 gram
- Starch 5g
- Water 20ml. Prepare the ingredients.
- Marinate the pork tenderloin with the marinade for 15-30 minutes. Note to mix well.
- Soak the dried black fungus for 4 hours, wash, and cut into small pieces.
- Wash the green pepper, remove the stem, and cut into shreds.
- Wash the carrot, cut into shreds, and blanch the carrot shreds.
- Mince the ginger and garlic.
- Cut the scallion into 5mm segments. Cook the ingredients.
- Heat the pan and add 15ml oil.
- Add the marinated pork to the pan, quickly stir-fry until it turns white, then remove and set aside.
- Heat the pan and add 5ml oil.
- Add all the scallion, ginger, garlic, and doubanjiang.
- Add all the carrots, stir-fry for 20s, then add the green pepper and black fungus, stir-fry for 2 minutes.
- Add the cooked pork. Quickly stir-fry evenly. Be careful not to stir-fry for more than 20 seconds.
- Pour in the sauce. Quickly stir-fry evenly. Be careful not to stir-fry for more than 15 seconds.
- Turn off the heat and plate.