Yu Xiang Rou Si (fish-flavoured pork)

350g pork, shredded
1 tbls soy sauce
1 tbls rice wine
1/2 tsp sesame oil
1/2 tsp cornflour
1 spring onion, chopped
1 tbls ginger, pounded
1 tbls garlic, pounded
2 tsp chilli bean paste (toban jian)
1 carrot, shredded
1 green capsicum, shredded
2 tbls soy sauce
2 tbls water
1 tbls rice wine
1 tsp black rice vinegar
1/2 tsp sesame oil
1/2 tbls sugar
1 tsp cornflour
1/4 tsp black pepper

Combine first 5 ingredients and marinate 30 minutes.
Combine “SAUCE” ingredients and set aside.
Heat 3 tbls oil and fry pork mixture until colour changes – set aside.
Heat 2 tbls oil and fry spring onion, ginger and garlic paste 10 seconds.
Add chilli paste – stir. Add carrot and capsicum – stir 2 minutes.
Add “SAUCE” and stir until thickened. Add pork and mix well.

Inspired by nameless Muslim kebab restaurant, Da Zha Lan district, Beijing.