|200 g||lean pork|
|50 g||garlic sprouts|
|20 g||wood ear mushrooms|
|1||red bell pepper|
|1 tbsp||bean paste|
|5||pickled peppers with Yuxiang flavor|
|1 tbsp||soy sauce|
|oil for frying|
You’ll definitely enjoy this red wine paired with pork.
Finely mince green onion, ginger, and garlic. Cut garlic sprouts into smaller pieces. Thinly slice pork, mushrooms, and red pepper.
In a large bowl, mix pork with egg. Then mix in oil and add starch. Stir well.
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.
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.