The method
5 steps · 30 min
- 01
Toss pork with a pinch of salt and cornstarch; velvet in hot oil 30 seconds; remove.
- 02
Fry chili paste until oil turns red.
- 03
Add wood ear, bamboo, carrot; stir-fry 1 minute.
- 04
Return pork, add sauce (vinegar, sugar, soy, wine, stock, cornstarch).
- 05
Toss to glaze; scatter scallions and serve.
