Sichuan

Fish fragrant pork

Name: Fish fragrant pork
Total time: 30 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 300 g loin in thin strips pork; 1 tbsp plus 1 tsp soy sauce; 2 tbsp cornflour (cornstarch); 2 1/2 tbsp cooking oil (vegetable oil); a small handful soaked and shredded dried wood ear mushroom (dried black fungus); 1 small in matchsticks carrot; Bamboo shoot, in matchsticks, or more carrot; 1 1/2 tbsp pickled chilli paste if you have it doubanjiang; 1 tbsp minced ginger; 4 cloves minced garlic; 2 sliced spring onion (green onion, scallion); 1 tbsp sugar; 1 tbsp plus 1 tsp chinkiang black vinegar; 3 tbsp water

No fish anywhere, just pork in a sweet, sour, spicy sauce that tastes impossibly good.

30 minTime

20 gProtein each

mediumSpice

Fish flavour, no fish2 chapters · 1 min read

Make it your way

Grandma's wayPork shreds in sweet, sour, chilli sauce.

The original

450kcalsame

20 gproteinsame

4 gfibresame

30minutessame

Yu xiang rou si, a Sichuan classic.

Per serving, worked out from the ingredient table.

Ingredients

Pork300 g loin, in thin strips

Soy sauce1 tbsp plus 1 tsp

Cornflour (cornstarch)2 tbsp

Cooking oil (vegetable oil)2½ tbsp

Dried wood ear mushroom (dried black fungus)a small handful, soaked and shredded

Carrot1 small, in matchsticks

Bamboo shootin matchsticks, or more carrot

Doubanjiang1½ tbsp, pickled chilli paste if you have it

Ginger1 tbsp, minced

Garlic4 cloves, minced

Spring onion (green onion, scallion)2, sliced

Sugar1 tbsp

Chinkiang black vinegar1 tbsp plus 1 tsp

Water3 tbsp

Method

5 steps

1Toss the pork with half the soy and half the cornflour.
2Mix the sauce: remaining soy, sugar, vinegar, remaining cornflour and water.
3Stir fry the pork in hot oil until it separates and turns white. Push aside, add the doubanjiang and fry until the oil is red.
4Add ginger and garlic, then wood ear, carrot and bamboo shoot and toss 1 minute.
5Pour in the sauce and toss until glossy. Finish with spring onion.

Serve it like this

Spoon onto a warm plate with the sauce clinging, spring onion on top, and serve immediately with plain rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sichuan

Fish fragrant pork

No fish anywhere, just pork in a sweet, sour, spicy sauce that tastes impossibly good.

30 minTime

20 gProtein each

mediumSpice

Fish flavour, no fish2 chapters · 1 min read

Make it your way

Grandma's wayPork shreds in sweet, sour, chilli sauce.

The original

450kcalsame

20 gproteinsame

4 gfibresame

30minutessame

Yu xiang rou si, a Sichuan classic.

Per serving, worked out from the ingredient table.

Ingredients

Pork300 g loin, in thin strips

Soy sauce1 tbsp plus 1 tsp

Cornflour (cornstarch)2 tbsp

Cooking oil (vegetable oil)2½ tbsp

Dried wood ear mushroom (dried black fungus)a small handful, soaked and shredded

Carrot1 small, in matchsticks

Bamboo shootin matchsticks, or more carrot

Doubanjiang1½ tbsp, pickled chilli paste if you have it

Ginger1 tbsp, minced

Garlic4 cloves, minced

Spring onion (green onion, scallion)2, sliced

Sugar1 tbsp

Chinkiang black vinegar1 tbsp plus 1 tsp

Water3 tbsp

Method

5 steps

1Toss the pork with half the soy and half the cornflour.
2Mix the sauce: remaining soy, sugar, vinegar, remaining cornflour and water.
3Stir fry the pork in hot oil until it separates and turns white. Push aside, add the doubanjiang and fry until the oil is red.
4Add ginger and garlic, then wood ear, carrot and bamboo shoot and toss 1 minute.
5Pour in the sauce and toss until glossy. Finish with spring onion.

Serve it like this

Spoon onto a warm plate with the sauce clinging, spring onion on top, and serve immediately with plain rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Fish fragrant pork

Make it your way

Ingredients

Method

Fish fragrant pork

Make it your way

Ingredients

Method

Make it a meal