Aromatic Shredded Pork with Fish Fragrance (Yuxiang Rousi)

Preparation Time: 20 mins | Cooking Time: 10 mins | Serves: 2-3

Ingredients
Core:
250g pork loin (cut into thin strips)
Shredded wood ear mushrooms
Green peppers
1 Carrots (finely sliced)
3 cloves garlic (chopped)
2 green onions (sectioned into 2-inch pieces)

Marinade:
1 tbsp light soy sauce
1 tsp starch
1 tsp Shaoxing Cooking Wine

Table oil

Sauce:
2 tbsp Sichuan doubanjiang (fiery bean paste) [essential component]
1 tbsp black vinegar
1 tbsp light soy sauce
1 tsp sugar

1 tsp starch
½ tsp ground Sichuan peppercorns (preferably Hancheng)
2 tbsp water

Instructions
Marinate Pork:
Mix pork with marinade ingredients. Massage for 1 minute, then let it rest for 15 minutes.

Prepare Sauce:
Combine all sauce components in a bowl and whisk. Set aside.

Stir-Fry:
High heat: Cook pork in 2 tbsp oil until it turns white (~1 min). Take it out.

In the same pan: Fry garlic, ginger, and doubanjiang until aromatic (~30 sec).

Incorporate veggies: Stir-fry for 2 mins until they are crisp-tender.

Return pork + sauce: Toss everything for 1 min until shiny.

Final Touch:
Mix in green onions, and drizzle with ½ tsp sesame oil.

What does “Fish-Fragrant” mean?
Despite what the name suggests, this dish does not include fish! The phrase refers to the traditional trifecta of Sichuan seasonings:
Pickled peppers (found in doubanjiang)
Garlic
Ginger
—historically used in dishes with fish.

Serving Suggestion:
Accompany with steamed rice and a side of blanched bok choy.