Sliced pork and carrot stir-fry

Step 1/5

• 333⅓ g pork loin
• ⅔ tbsp Shaoxing wine
• ⅔ tbsp sugar
• ⅔ tbsp soy sauce
• ⅔ egg white
• ⅔ tbsp starch
• ⅓ tbsp vegetable oil

• knife
• cutting board
• large bowl

Slice pork loin into thin strips, approx. 2.5cm/ 1 in. long. Add pork to a bowl with Shaoxing cooking wine, sugar and soy sauce. Stir to combine, then add one egg white and some corn starch, and mix again. Add some vegetable oil to prevent sticking. Let marinate for at least 10 min.

Step 2/5

• 133⅓ g carrots
• 66⅔ g celery
• 66⅔ g green chilis
• 66⅔ g green bell peppers
• 1⅓ cloves garlic
• 1⅓ slices ginger
• ⅔ scallion (for garnish)

Julienne carrots and celery and thinly slice green chilis diagonally. Cut bell pepper in half, remove seeds, then cut into thin slices. Mince garlic and ginger. Slice scallions.

Step 3/5

• vegetable oil (for frying)

• frying pan
• large bowl

Heat vegetable oil in a non-stick frying pan over medium high heat. When oil is hot, add pork strips, and quickly stir fry to sear the meat. Leave some space in between the pork pieces to prevent sticking, if needed, fry them in two batches. When the pork is almost cooked through, remove from the pan and set aside.

Step 4/5

• 1⅓ tbsp soy sauce
• 1⅓ tbsp Shaoxing wine
• ⅔ tsp salt
• sugar
• white pepper
• vegetable oil (for frying)

In the same pan, add more vegetable oil. Add garlic and ginger, fry until fragrant. Add green chili and fry for 2 min. Then add carrot sticks, celery, and bell pepper and fry briefly. Add pork back into the pan, then add soy sauce, Shaoxing wine, and salt. Season with a pinch of sugar and white pepper.

Step 5/5

• white sesame seed (for serving)
• rice (for serving)

Garnish with scallions and sesame seeds. Serve with rice. Enjoy!

Enjoy your meal!