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Sichuan pork
Sichuan pork
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Prep Time:
55 minutes
Cook Time:
10 minutes
Total Time:
65 minutes
Celebrate the Chinese Moon Festival with a stunning dinner!
Ingredients:
  • 6 small pieces dried cloud ear mushrooms or 4 dried shiitake mushrooms
  • 500g pork fillet, sliced, cut into strips
  • Pinch of salt
  • 2 green shallots, green part thinly sliced lengthways, white part chopped
  • 36.40 gm peanut oil
  • 25.80 gm Chili Bean Sauce Toban Djan
  • 2 garlic cloves, finely chopped
  • 2 tsp fresh ginger, finely chopped
  • 20.00 ml Chinese rice wine
  • 60ml (1/4 cup) chicken style liquid stock
  • 70g (1/2 cup) canned bamboo shoots, drained, cut into matchsticks
  • 9.00 gm white sugar
  • 2 tsp Chinese black vinegar or apple cider vinegar
  • 10.00 gm cornflour
  • 20.00 gm water, cold
  • 15.90 gm light soy sauce
  • 2 tsp Chinese rice wine
Instructions:
  • Place the mushrooms in a heatproof bowl and cover them with boiling water. Let them soak for 30 minutes. Drain and thinly slice them.
  • Prepare the marinade by mixing all ingredients in a bowl. Add the pork, sprinkle with salt, and mix well. Cover and let it marinate for 20 minutes.
  • Submerge the green shallot parts in a bowl of ice water for 5-10 minutes to create beautiful curls.
  • 1. Heat a wok on high heat and swirl in oil until smoking. Cook the pork until golden brown, stirring occasionally, for about 3 minutes, then transfer to a plate. 2. Add toban djan to the wok and stir-fry for 30 seconds. Add garlic, ginger, and white shallot parts, stir-fry until aromatic, about 1 minute.
  • Add the pork back to the wok, then gently pour the wine along the edge. Stir in the stock, mushrooms, and bamboo shoots. Let it simmer for 1-2 minutes until thickened. Season with sugar and vinegar. Garnish with green shallots and serve with steamed buns.

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