Shredded pork in hot garlic sauce

Based on 34 ratings
Yingpin

Yingpin

Chef

Difficulty

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

Ingredients

Servings:-2+
200 g lean pork
green onions
10 g ginger
1 head garlic
50 g garlic sprouts
20 g wood ear mushrooms
red bell pepper
egg
15 g starch
1 tbsp bean paste
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

Utensils

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

Nutrition per serving

Cal
465
Protein
39 g
Fat
18 g
Carb
35 g
  • Step 1/4

    Finely mince green onion, ginger, and garlic. Cut garlic sprouts into smaller pieces. Thinly slice pork, mushrooms, and red pepper.
    • green onions
    • 10 g ginger
    • 1 head garlic
    • 50 g garlic sprouts
    • 200 g lean pork
    • 20 g wood ear mushrooms
    • 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.
    • egg
    • 1 tbsp oil
    • 15 g 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
    • 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.