Ingredients

• Lean pork: 250 g
• Dried wood ear mushrooms: 50 g
• Carrots: 50 g
• Green bell pepper: 40 g
• Doubanjiang (fermented chili bean paste): 20 g
• Sugar: 20 g
• Vinegar: 20 g
• Soy sauce: 15 g
• Cooking wine: 15 g
• Salt: 1 g (for marinating the pork)
• Cornstarch slurry: 10 g
• Water: 20 g
• Scallions: 10 g
• Ginger: 2 slices
• Garlic: 3 cloves

Reference:

Want to know how to make Chinese noodle? see here.

Need more information about the sauces? see here.

Need more information about the seasonings? see here.

Instructions

1. Prepare the wood ear mushrooms: Soak the dried mushrooms in water until they soften. Slice the carrots into thin strips, wash and remove the stem from the green bell pepper, and slice it into strips as well. Tear the softened wood ear mushrooms into small pieces.
2. Prepare the pork: Wash the lean pork and slice it into thin strips (cut along the grain). Marinate the pork with salt, pepper, cooking wine, egg white, and cornstarch. Let it sit for 10 minutes.
3. Mix the seasoning sauce: In a small bowl, combine sugar, vinegar, cooking wine, salt, soy sauce, a small amount of water, and cornstarch slurry to create a sauce. Note: Since Doubanjiang is already salty, you can skip adding extra salt for a milder taste.
4. Stir-fry the pork: Heat oil in a pan and add the marinated pork. Stir to separate the strips, cooking them until they turn white. Remove from the pan and set aside.
5. Stir-fry the vegetables: In the same pan, add a little more oil. Start with the carrots, as they take longer to cook. Sauté them briefly, then push them to the side. Add the Doubanjiang paste and stir-fry over medium heat until the oil turns a reddish color.
6. Add the aromatics and vegetables: Finely chop the scallions, ginger, and garlic, and add them to the pan. Stir-fry together with the carrots, green bell peppers, and mushrooms until everything is cooked.
7. Combine with the pork and sauce: Return the cooked pork to the pan and mix well with the vegetables. Pour in the prepared sauce and stir evenly to coat all the ingredients.
8. Serve: Once everything is well combined, remove from the pan and serve.
9. Yuxiang Rousi is ready – a fragrant dish with a perfect balance of sweet, sour, and spicy flavors!