shredded pork with garlic sauce
shredded pork with garlic sauce delivers a sophisticated and addictive taste: tangy, spicy, sweet & sour.
Servings: 2
Calories: 672kcal
Equipment
- wok
Ingredients
- 10 oz pork
- 2 teaspoons rice wine
- 2 teaspoons light soy sauce
- 1/2 tablespoons salt
- 1 teaspoon corn starch / potato starch
- 2 tablespoons chilli
- 1 teaspoon ginger
- 2 teaspoons garlic
- 1/2 cup pre-soaked wood ear
- 1/2 cup carrot
- 1 stalk spring onion
- 1 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce
- 2 tablespoons black rice vinegar
- 2 tablespoons sugar
- 1 tablespoons corn starch
- 3 tablespoons cooking oil
Instructions
- Slice pork fillet then cut into long thin strips . In a bowl, rub the pork (with your hanwith rice wine, soy sauce, salt and water until no more liquid can be seen. Add corn starch then mix well. Set aside.
- Cut wood ear, carrot into thin strips. Finely chop spring onion.
- Mix all the ingredients for the sauce and stir well.
- Heat up a wok over a high heat. Pour in oil, then stir in marinated pork. Transfer to a plate when all the strips become pale.
- Fry chilli, ginger and garlic in the remaining oil . Add wood ear and carrot. Stir fry for half a minute or so then add the pork. Cook a further half a minute.
- Pour in the sauce (stir well beforehand to avoid starch sitting at the bottom). When it becomes thick, turn off the heat then sprinkle spring onion over .
Notes
This dish is typically served with plain rice. However, it’s equally nice to stir it in a bowl of freshly cooked noodles.
Nutrition
Calories: 672kcal | Carbohydrates: 24g | Protein: 27g | Fat: 51g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 2939mg | Potassium: 577mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5549IU | Vitamin C: 26mg | Calcium: 36mg | Iron: 2mg