dinner · dairy-free
Sichuan-style pork with wood ear mushrooms
A stir-fry of shredded pork, carrot and chewy wood ear mushrooms in a glossy sauce that is sweet, sour and mildly spicy.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Soak the mushrooms following the package directions, rinse and slice them. Cut the pork and carrot into thin strips and toss the pork with half the cornstarch.
-
2
Stir the vinegar and sugar with the remaining cornstarch and 60 ml water.
-
3
Heat the oil and stir-fry the pork until it reaches 63°C (145°F). Move it to a clean plate and rest it for 3 minutes.
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4
Stir-fry the carrot and mushrooms until hot and tender-crisp, then add the doubanjiang followed by the vinegar mixture. Boil until glossy and fold in the rested pork.
