Stir-fried Carrot Sauce
A Zhejiang-style stir-fry made with lean pork, carrots, and dried tofu. Traditionally valued for its nourishing properties and enjoyed by healthy individuals or those recovering from illness.
Ingredients
lean pork (cut into diced meat)
300 g
carrot (cut into 0.66 cm cubes, fried through with cooked lard)
100 g
dried tofu (cut into 0.66 cm cubes)
1
dried shrimp (soaked in water)
10
yellow soybean paste
6 g
soy sauce
3 g
cooking wine
3 g
cooked lard
50 g
cornstarch (wet)
6 g
sesame oil
3 g
MSG
to taste
chopped scallion
to taste
minced ginger
to taste
salt
to taste
Instructions
1
Ingredient Preparation
Cut the carrots and dried tofu into 0.66 cm cubes; cut the lean pork into diced meat; soak the dried shrimp in water until softened; fry the carrots through with cooked lard and remove.
2
Stir-frying the Diced Pork
Place the wok over high heat until hot, then pour in the cooked lard and immediately add the diced meat to stir-fry. When the moisture in the meat gradually decreases and the sizzling in the wok grows louder, move the wok to low heat. Once the sizzling quiets and the moisture in the meat is fully cooked off, return the wok to high heat. Stir-fry until the meat changes from a darker to a lighter color, then add the chopped scallion, minced ginger, and yellow soybean paste.
3
Adding Ingredients and Seasoning
Once the paste has seeped into the meat and released its flavor, add the cooking wine, MSG, and soy sauce; give it a quick toss, then add the carrots, diced dried tofu, and dried shrimp. Toss once more, drizzle with sesame oil, stir until everything is evenly coated, and it is done.
