Prep Time: 15 mins
Cook Time: 10 mins
Allergy Note: Contains soy/wheat. Gluten-free alternatives provided.
Ingredients
Main Protein:
- 200g pork tenderloin, julienned
Vegetables: - 10g dried wood ear mushrooms (or 50g fresh shiitake)
- 1 medium carrot (80g), cut into matchsticks
Sauce: - 1 tbsp (15ml) rice vinegar
- 1 tbsp (15ml) light soy sauce
- 2 tsp (10g) brown sugar
- 1 tsp cornstarch + 2 tsp water
- ½ tsp chicken bouillon (optional)
Stir-Fry: - 1 tbsp cooking oil
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1 tbsp chili bean paste (or 1 diced red bell pepper)
Instructions
- Preparation:
- Soak wood ear mushrooms in warm water for 20 minutes, then slice thinly
- Combine sauce ingredients: vinegar, soy sauce, sugar, cornstarch mixture, and bouillon
- Marinate pork with 1 tsp oil and ½ tsp salt for 10 minutes
- Cooking:
- Heat oil in wok over high heat. Stir-fry pork for 2 minutes until seared. Remove.
- In same pan, sauté chili paste, garlic and ginger for 30 seconds
- Add carrots and wood ears, stir-fry 1 minute
- Return pork to pan, pour sauce over. Toss 1 minute to coat
Pro Tips
- For extra crispy pork: Add 1 tsp baking soda to marinade, rinse after 10 minutes
- Western alternative: Use red bell pepper + ½ tsp smoked paprika instead of chili bean paste
- Storage: Keeps refrigerated for 3 days in airtight container
Nutritional Info
Per serving (2 portions):
- Calories: 320
- Protein: 28g
- Carbs: 22g
- Fiber: 3g