Shredded Pork with Garlic Sauce

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::Shredded Pork with Garlic Sauce

*4 oz (125 g) lean boneless
pork
*1 oz (25 g) pickled
ginger (or substitute
fresh ginger)
*0.5 oz (15 g) green pepper
*5 oz (150 g) mung bean
sprouts
*7 t. vegetable oil
*0.25 t. rice wine
*2 t. soy sauce
*1,5 t. sugar
*0.5 t. salt, or to taste
*2 t. cornstarch (cornflour)
dissolved in 1 T. water

Method:

1. Cut the pork into thin slivers about 2.5 inches (65 mm) long. 2. Rinse the preserved ginger, cut it and the green pepper into shreds about 2.5 inches (65 mm) long. Remove roots of mung bean sprouts. Wash and drain thoroughly. 3. Heat 4 t. of the oil in a wok to very hot. Add the pork slivers and stir-fry until cooked. Add the rice wine, soy sauce, and sugar, and stir several times to blend. Pour into a bowl and set aside. 4. Add the remaining 0.25 t. oil to the wok, and reheat to very hot. Add the ginger, green pepper, and mung bean sprouts and stir-fry several times. Return the pork mixture to the wok and stir in the salt. Stir the cornstarch mixture to blend and pour into the wok. Cook, stirring, until thickened. Remove and serve.

Total time:

45m

Cooking technique:

stir-frying

Cuisine:

Sichuan

Food menu:

pork

Cholesterol:

58mg

Carbohydrates:

20g