Shredded Pork Stir-fry with Sweet Bean Sauce

1/2 pound pork loin (or pork tenderloin), cut into thin strips
1/4 teaspoon salt
1 teaspoon Shaoxing wine (or other rice wine)
1/8 teaspoon ground black pepper
2 teaspoons cornstarch
1 teaspoon vegetable oil, plus 3 tablespoons (divided)
1/4 cup water
2 1/2 tablespoons sweet bean sauce
1/2 teaspoon dark soy sauce
1/4 teaspoon dark vinegar
1 teaspoon sugar
1 tablespoon light soy sauce
2-3 medium carrots, julienned
A few drops of sesame oil
1 scallion (white part only), thinly sliced

In a bowl, add the pork along with 1/4 teaspoon salt, 1 teaspoon Shaoxing wine, 1/8 teaspoon ground black pepper, 2 teaspoons cornstarch, and 1 teaspoon vegetable oil. Let marinate for 15 minutes.

In a separate bowl, make the stir-fry sauce by combining 1/4 cup water, 2 1/2tablespoons sweet bean sauce, ½ teaspoon dark soy sauce, 1/4 teaspoon dark vinegar, 1 teaspoon sugar, and 1 tablespoon light soy sauce. Mix everything together until the sugar is dissolved completely. Set aside.

Now we are ready to cook! Heat 1 tablespoon of vegetable oil in a wok over medium heat. Add the carrots, and cook for about a minute. Transfer to a dish and set aside. Be careful not to overcook them–the carrots should still be crunchy.

In the same wok, heat 2 more tablespoons of oil over high heat. Once the oil starts to smoke slightly, add the marinated pork, and give it a quick stir. Once the pork turns color from pink to white, turn down the heat (to avoid burning). Transfer the pork to a separate bowl and set aside.

At this point, the wok should still be glistening with oil. Pour in the sauce, turn up the heat, and stir the sauce quickly for a few seconds–it should be bubbling. Toss the carrots and the pork back into the wok, quickly stir-frying to combine. Add a few drops of sesame oil. Once everything is well-coated with sauce, turn off the heat, dish it out, and serve hot with rice! Garnish with scallions, if desired.

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