Stir-Fried Carrot Sauce
Stir-fried diced meat, carrots, and dried tofu with yellow soybean paste, thickened with a cornstarch slurry to make a nourishing, qi-boosting dish.
Ingredients
lean pork (cut into 0.5 cm cubes)
300 g
carrot (cut into 0.5 cm cubes, deep-fried)
100 g
dried tofu (cut into 0.5 cm cubes)
1
dried shrimp (soaked in hot water)
10
yellow soybean paste
6 g
soy sauce
3 g
rice wine
3 g
cooked pork fat (lard)
50 g
wet cornstarch (for thickening)
6 g
sesame oil
3 g
MSG
to taste
minced ginger
to taste
salt
to taste
scallion (minced, mentioned in steps but not detailed in ingredient list)
to taste
Instructions
1
Cutting and Prep
Cut the pork into 0.5 cm cubes. Cut the carrot into 0.5 cm cubes and briefly deep-fry. Cut the dried tofu into the same size cubes as the carrot. Soak the dried shrimp in hot water and set aside.
2
Stir-Frying and Thickening
Heat a wok over high heat, add oil, and stir-fry the pork cubes until their moisture cooks out. Add the scallion, minced ginger, and yellow soybean paste, and stir-fry for 2–3 minutes until the paste coats the meat and releases its aroma. Add the dried shrimp, dried tofu, carrot cubes, rice wine, soy sauce, MSG, and the remaining ingredients. When the liquid in the wok dries up, add a small amount of stock or water, thicken with the cornstarch slurry, drizzle in the sesame oil, and stir until evenly combined.
