Sichuan-style Shredded Pork with Garlic Sauce is a popular home-cooked dish known for its combination of flavors: aromatic, spicy, sour, sweet, salty, and rich with the distinct taste of onions, garlic, and ginger. The shredded pork is tender, the ingredients are crisp, and the taste is savory and appetizing, making it a perfect accompaniment to rice. Let me share the recipe with you:

Prepare half a pound of lean pork loin, cut it into thin shreds. Also, cut one green bell pepper and half a carrot into thin shreds. Cut soaked wood ear mushrooms into shreds and place them in a bowl. Prepare some chopped scallions and garlic slices as well.

Before marinating the pork shreds, rinse them with water. Place them in a bowl, add one beaten egg and an appropriate amount of cornstarch. Mix well with your hands and set aside.

Heat some cooking oil in a pan until it reaches medium heat. Add the marinated pork shreds to the pan and stir to separate them. Add the prepared vegetables to the pan and quickly stir-fry them together. Remove them from the pan and drain off the excess oil.

Add more oil to the pan and stir-fry the scallions and ginger until fragrant. Add half a tablespoon of doubanjiang (broad bean paste) to the pan and stir-fry until it releases a red oil. Then add half a tablespoon of water, a small amount of cooking wine, a suitable amount of vinegar and sugar. Stir with a spoon until well combined.

Pour in the cooked ingredients, add a few drops of dark soy sauce for color, thicken the sauce with half a tablespoon of water mixed with cornstarch, and drizzle some chili oil. Quickly stir-fry everything together and then remove the pan from the heat. Transfer the dish to a serving plate.