Yu Xiang Rou Si : porc épicé à la sauce à l’ail 鱼香肉丝

Yu Xiang Rou Si - 鱼香 肉丝spicy pork with garlic sauceMeat ingredients:300 gr pork fillet2 tsp Shoaxing rice wine2 tsp light soy sauce3 tsp of water1/8 tsp of salt1 tsp cornflourVegetable ingredients:2 tsp Sichuan pickled chilli (四川 泡 辣椒), otherwise freshly chopped2 cm jahe6 cloves of garlic60 gr soaked wood ear (5 gr dried)60 gr bamboo shoots40 gr carrotSauce ingredients:1 1/2 tbsp Shaoxing rice wine1 tbsp light soy sauce1/2 tbsp dark soy sauce2 tsp black rice vinegar2 tbsp palm sugar1 1/2 tbsp cornflourGeneral:3 tbsp oil1 spring onionPreparation:Cut the meat into thin strips. Mix the meat with the rice wine, the soy sauce, the water and the salt and rub the meat until the moisture has been absorbed. Then mix in the cornstarch and set aside.Chop the chilli, the jahe and the garlic. Cut the wood ear, the carrot and the bamboo shoots julienne. Chop the spring onion finely.Heat a pan of the oil and then add the meat and fry until the meat changes color. Then scoop the meat out of the plan. Then add the chilli, garlic and jahe and mix well. Then add the wood ear, the bamboo shoots and the carrot and stir fry for 30 seconds. Then mix in the meat and fry it for 1 minute.Mix the ingredients for the sauce well and add it to the meat and stir fry until the sauce has thickened. Sprinkle the spring onion on top and serve.