- 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
- 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.
Source: The Works Of Life
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