Stir-fried pork slivers with sweet fermented paste (Jing jiang rou si) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 215) by Fuchsia Dunlop

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Notes about this recipe

  • Eat Your Books

    Can substitute medium-dry sherry for Shaoxing rice wine, and cornstarch for potato flour.

  • Delys77 on January 16, 2024

    Very well received and very easy. I went with trimmed tenderloins and the meat was nice and tender. I doubled the meet and used closer to 10 green onions which I simply sliced into 1 inch pieced and cooked with the pork. It was a departure from the garnish approach but I think it worked very well. Great weeknight meal.

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