Shredded pork in hot garlic sauce

Shredded pork in hot garlic sauce

Based on 30 ratings

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g 
lean pork
3  
green onions
10 g 
ginger
1 head 
garlic
50 g 
garlic sprouts
20 g 
wood ear mushrooms
1  
red bell pepper
1  
egg
15 g 
starch
1 tbsp 
bean paste
5  
pickled peppers with Yuxiang flavor
1 tbsp 
water
1 tbsp 
oil
1 tbsp 
soy sauce
½ tsp 
sugar
oil for frying
salt
pepper
Metric
Imperial
  • 200 g lean pork
  • 3  green onions
  • 10 g ginger
  • 1 head garlic
  • 50 g garlic sprouts
  • 20 g wood ear mushrooms
  • 1  red bell pepper
  • 1  egg
  • 15 g starch
  • 1 tbsp bean paste
  • 5  pickled peppers with Yuxiang flavor
  • 1 tbsp water
  • 1 tbsp oil
  • 1 tbsp soy sauce
  • ½ tsp sugar
  • oil for frying
  • salt
  • pepper

Utensils

  • wok
  • large bowl
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Pinot Noir
You’ll definitely enjoy this red wine paired with pork.

Nutrition per serving

Cal
465
Protein
39g
Fat
18g
Carb
35g

Step 1/4

Finely mince green onion, ginger, and garlic. Cut garlic sprouts into smaller pieces. Thinly slice pork, mushrooms, and red pepper.
  • 3 green onions
  • 10 ginger
  • 1 head garlic
  • 50 garlic sprouts
  • 200 lean pork
  • 20 wood ear mushrooms
  • 1 red bell pepper
  • cutting board
  • knife

Finely mince green onion, ginger, and garlic. Cut garlic sprouts into smaller pieces. Thinly slice pork, mushrooms, and red pepper.

Step 2/4

In a large bowl, mix pork with egg. Then mix in oil and add starch. Stir well.
  • 1 egg
  • 1 tbsp oil
  • 15 starch
  • large bowl

In a large bowl, mix pork with egg. Then mix in oil and add starch. Stir well.

Step 3/4

Heat oil over high heat in a wok. Stir fry pork mixture, keeping some of the egg-starch mixture in the bowl for later. Remove pork as soon as it’s cooked through.
  • oil for frying
  • wok
  • cooking spoon

Heat oil over high heat in a wok. Stir fry pork mixture, keeping some of the egg-starch mixture in the bowl for later. Remove pork as soon as it’s cooked through.

Step 4/4

Heat wok over high heat and fry green onion, garlic, and ginger. Fold in bean paste and add pickled peppers, red pepper, garlic sprouts, mushrooms, and pork. Transfer stir-fried pork back to wok. Add water, sugar, and soy sauce and toss to coat. Season with salt and pepper. If desired, add more egg-starch mixture to thicken sauce.
  • 1 tbsp bean paste
  • 5 pickled peppers with Yuxiang flavor
  • 1 tbsp water
  • 1 tbsp soy sauce
  • ½ tsp sugar
  • salt
  • pepper

Heat wok over high heat and fry green onion, garlic, and ginger. Fold in bean paste and add pickled peppers, red pepper, garlic sprouts, mushrooms, and pork. Transfer stir-fried pork back to wok. Add water, sugar, and soy sauce and toss to coat. Season with salt and pepper. If desired, add more egg-starch mixture to thicken sauce.