China · Shanxi

Shanxi Oil-Passed Pork with Garlic Sprouts

Name: Shanxi Oil-Passed Pork with Garlic Sprouts
Prep time: 19 min
Cook time: 12 min
Total time: 31 min
Yield: 4 servings
Cuisine: Shanxi
Ingredients: pork loin 150 g; garlic scapes 6 pieces; cooking oil 300 ml; scallion, ginger and garlic 50 g; light soy sauce 20 ml; salt 10 g; egg 1 pieces; cornstarch 10 g; wood ear mushroom 20 g; onion 100 g; other seasonings 20 g

Thin slices of pork loin passed through hot oil with an egg and starch coating, then stir-fried with garlic sprouts, wood ear and aged vinegar.

31 minutes · 4 servings · Moderate

Guoyourou is Shanxi's best known dish and the province's argument for itself, built from pork loin, wood ear, garlic sprouts and aged vinegar. Despite the name it is not oily: the oil is a cooking medium the pork passes through, and the egg and starch coating is what keeps it tender. Shanxi cooks use vinegar as a seasoning in its own right rather than something added at the end.

Ingredients

pork loin150 g
garlic scapes6 pieces
cooking oil300 ml
scallion, ginger and garlic50 g
light soy sauce20 ml
salt10 g
egg1 pieces
cornstarch10 g
wood ear mushroom20 g
onion100 g
other seasonings20 g

Directions

1
Soak the wood ear in advance; if you are in a hurry, use hot water.
2
Slice the pork loin into a bowl and add twenty milliliters of light soy sauce, cooking wine and ground Sichuan pepper. Crack in one egg, stir evenly with your own small hand, then add the starch, sweet potato starch is recommended, and mix. Pour in three hundred milliliters of oil to seal the coating and marinate for fifteen minutes.
3
Cut the garlic scapes into lengths of about three centimeters and cut the onion into diamond-shaped pieces.
4
Heat the wok with plenty of oil; at fifty percent heat add the marinated pork, separate the slices and lift them out to drain.
5
Pour out the excess oil, leaving ten milliliters to cook with, and bring it back to seventy percent heat.
6
Add the scallion, ginger and garlic and fry until fragrant, then the garlic scapes until they start to soften, then the wood ear and onion. Add the light soy sauce and ground Sichuan pepper, toss a few times, and return the fried pork to the wok and stir-fry.
7
Add ten grams of salt, and just before serving add ten milliliters of vinegar and chicken bouillon, then plate up.

Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.