Sichuan-Style Diced Meat
Sichuan-style diced meat: the diced pork is marinated, coated with starch, and stir-fried with doubanjiang (broad bean chili paste). Scallions, ginger, and garlic are added, and the dish is finished with a starch slurry to thicken the sauce.
Ingredients
stock broth
15 g
scallions (cut into sections)
to taste
ginger (sliced)
to taste
garlic (sliced)
to taste
diced pork (cut and set aside)
to taste
soy sauce
to taste
cooking wine
to taste
salt
to taste
MSG
to taste
egg white
to taste
water starch slurry
to taste
sugar
to taste
vinegar
to taste
doubanjiang (Sichuan chili bean paste)
to taste
Instructions
1
Prep and Marinate
Cut the scallions into sections, and slice the ginger and garlic; set aside. Marinate the diced pork with soy sauce, cooking wine, salt, and MSG until seasoned, then add the egg white and water starch slurry and mix well by hand. In a bowl, combine soy sauce, sugar, vinegar, stock, cooking wine, salt, MSG, and water starch slurry to make a sauce mixture (bowl sauce) and set aside.
2
Stir-Fry and Thicken
Heat a wok over high heat and add oil. Once hot, add the coated diced pork and the doubanjiang at the same time and stir-fry. When the pork is cooked through and the doubanjiang releases its aroma and red oil, add the scallion sections, ginger slices, and garlic slices and stir-fry. Then add any accompanying ingredients and pour in the prepared bowl sauce. Once the sauce is fully cooked and thickened, toss quickly until the ingredients are evenly coated, then remove from the wok and serve.
