Ingredients

• Pork tenderloin 200g
• Wood ear mushrooms 50g
• Winter bamboo shoots 50g
• Carrot 50g
• Doubanjiang 1 tbsp
• Pickled chili 5
• Garlic 4 cloves
• Ginger 5g
• Scallions 15g
• Light soy sauce 2 tbsp
• Dark soy sauce 1 tbsp
• Vinegar 1 tbsp
• Sugar 1 tbsp
• Cornstarch 1 tbsp
• Cooking wine 1 tbsp
• Oil as needed

Steps

1. Cut pork: Slice pork tenderloin into thin strips. Add 1 tbsp cooking wine, 1 tbsp light soy sauce, cornstarch. Mix well, marinate for 10 minutes.
2. Prepare vegetables: Soak wood ear mushrooms, slice. Cut winter bamboo shoots and carrot into strips. Blanch and set aside.
3. Make sauce: In small bowl, mix light soy sauce, dark soy sauce, vinegar, sugar, 1 tbsp cornstarch, and some water.
4. Stir-fry pork: Heat oil in wok, add pork strips, stir-fry until变色. Remove and set aside.
5. Cook aromatics: Add more oil, add doubanjiang, pickled chili, minced garlic and ginger. Stir until red oil appears.
6. Add vegetables: Add carrot, bamboo shoots, and mushroom strips. Stir-fry for 1 minute.
7. Return pork: Add the cooked pork strips back to wok, stir-fry on high heat.
8. Add sauce: Pour in prepared sauce, quickly toss to coat pork evenly.
9. Finish: When sauce thickens, sprinkle with scallions, toss briefly.
10. Serve: Transfer to plate. Yu Xiang Pork is savory, sweet, and tangy - perfect with rice.