Shredded Pork with
Preserved Vegetables 榨菜炒豬肉絲
Ingredients:
250 g lean pork
2 teaspoons of rice wine or dry sherry
1 to 1 ½ tablespoons of dark soy
1 large piece of Szechuan vegetable, about the same amount
of pork
Seasonings:
2 to 3 teaspoons of rice wine or dry sherry
2 to 2 ½ teaspoons of dark soy
1 to 2 teaspoons of vinegar
½ to ¾ teaspoon of sugar
4 to 6 tablespoons of oil
Optional Garnish:
Spring onions
 | Cut pork into thin strips. |
| Add the wine and dark soy and leave it in the
refrigerator for at least 15 minutes. |
| Wash the Szechuan vegetables and cut into thin strips,
about the same size as the pork strips. |
| Finely chopped the spring onion and reserve for
garnishing (if used). |
| Mix the seasonings and leave on one side. |
| Heat the oil in the pan. |
| Add the pork and toss until cooked. |
| Add the Szechuan vegetables until heated. |
| Add the seasonings and stir-fry for a few more
seconds. |
| Serve with the finely chopped spring onion. |
