Shuizhu Rou
Ingredients
- Pork tenderloin 300g (sliced thin)
- Bean sprouts 200g
- Napa cabbage 150g (cut sections)
- Dried chilies 15
- Sichuan peppercorn 2 tsp
- Chili bean paste 2 tbsp
- Garlic 5 cloves (minced)
- Ginger 10g (minced)
- Scallions 3 (minced)
- Cornstarch 1 tbsp
- Light soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- Cooking oil 3 tbsp
Instructions
- 1.Slice pork thin.Marinate with soy sauce, Shaoxing wine and cornstarch.
- 2.Blanch bean sprouts and cabbage.Arrange in serving bowl.
- 3.Heat oil, toast dried chilies and Sichuan peppercorn until fragrant.Remove.
- 4.In remaining oil, stir-fry chili bean paste until oil turns red.
- 5.Add garlic and ginger.Add water or broth.Bring to boil.
- 6.Add pork slices one at a time.Cook 1-2 minutes until just white.
- 7. Pour everything over vegetables in bowl.
- 8.Top with minced garlic and scallions.Pour smoking hot oil over.