Shanxi Fried Sliced Pork (Guo You Rou)
Golden, tender pork slices with wood ear and green peppers, a classic Shanxi dish full of flavor.
Ingredients
15 items- pork loin 200g
- egg white 1
- cornstarch 20g
- dried black wood ear mushrooms 10g
- green bell pepper 1
- scallion 1 stalk
- ginger 2 slices
- garlic 2 cloves
- light soy sauce 2 tbsp
- Shanxi aged vinegar 1 tbsp
- cooking wine 1 tbsp
- salt 1 tsp
- white pepper a pinch
- sesame oil 1 tsp
- cooking oil as needed
Nutrition
Steps （9 steps）
Slice pork loin into thin pieces about 0.3cm thick. Add egg white, 1 tbsp cooking wine, 1/2 tsp salt, and 20g cornstarch. Mix well and marinate for 15 minutes.
In a small bowl, combine 2 tbsp light soy sauce, 1 tbsp aged vinegar, 1/2 tsp salt, a pinch of white pepper, 1 tsp sesame oil, and 2 tbsp water. Stir to make sauce.
Tear rehydrated wood ear into small pieces. Cut green pepper into rhombus slices. Slice scallion, mince ginger and garlic.
Heat enough oil in a wok to about 160°C. Add marinated pork slices and quickly separate them. Remove as soon as they turn pale and float.
Leave about 1 tbsp oil in the wok over medium heat. Add scallion, ginger, and garlic; stir-fry about 10 seconds until fragrant.
Add wood ear and green pepper. Stir-fry over medium heat about 30 seconds until pepper is just tender and wood ear softens.
Return the pork to the wok. Splash 1 tbsp cooking wine along the edge. Turn to high heat and stir-fry quickly about 15 seconds.
Pour in the prepared sauce. Continue stir-frying over high heat for 20 seconds until sauce coats the meat and vegetables evenly.
Remove from heat, add a drizzle of sesame oil, toss briefly, and transfer to a plate. Serve immediately.
Tips
The key to silky pork is marinating with egg white and cornstarch. Fry at moderate oil temperature (160°C) and remove as soon as color changes. Shanxi aged vinegar is essential for authentic flavor.
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