Ingredients

• 300g pork tenderloin
• 1 green bell pepper
• 1 red bell pepper
• 1 carrot
• 3 cloves garlic
• 1 small piece ginger
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tbsp sugar
• 1/2 tbsp fermented bean paste
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp cooking oil

Steps

1. Cut pork tenderloin into thin shreds and marinate with 1 tbsp soy sauce and 1 tbsp cornstarch for 10 minutes.
2. Julienne bell peppers and carrot. Mince garlic and ginger.
3. In a small bowl, mix 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1/2 tbsp fermented bean paste, and 1 tbsp water to make the Yu Xiang sauce.
4. Heat oil in a wok, stir-fry marinated pork shreds until color changes, then remove and set aside.
5. In the same wok, add a little more oil and sauté minced garlic and ginger until fragrant. Add vegetables and stir-fry until slightly tender.
6. Return pork shreds to the wok and pour in the Yu Xiang sauce. Stir-fry quickly to combine.
7. Mix 1 tbsp cornstarch with 1 tbsp water to make a slurry, then add to the wok to thicken the sauce. Stir-fry evenly and serve.