[Shanghai] Eight-Treasure Spicy Sauce

Name: [Shanghai] Eight-Treasure Spicy Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 50 g Lean pork; 1 piece winter bamboo shoots; 50 g peanuts; 1 piece potato; 5 piece shiitake mushroom; 3 piece dried tofu; 1 piece Ginger; to taste scallion; to taste toasted sesame seeds; 1 tbsp Seafood sauce; 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp Chili sauce; 1 tsp white sugar; 1 tsp cooking wine; to taste Starch

A Shanghai classic where diced pork, fried peanuts, tofu, shiitake, potato, and bamboo shoots mingle in one glossy, brick-red sauce of remarkable depth.

30 minNewEasy Pickled & Preserved Stir-fry Mild Spicy

Instructions

1
Prepared ingredients.
2
Cut the pork into small cubes, add cooking wine, salt, and starch, and mix well to marinate for 20 minutes.
3
Fry the peanuts over low heat in oil until cooked, then remove them.
4
Dried tofu, shiitake mushrooms, cut into cubes, potatoes peeled and cut into cubes.
5
Peel the winter bamboo shoots and cut them into small cubes. Add a little salt to a pot of boiling water, then add the bamboo shoot cubes to blanch. Remove them and rinse once more with clean water.
6
Add minced ginger to the oil used for frying peanuts and stir-fry until fragrant.
7
Add the diced meat and stir-fry until separated.
8
Add dark soy sauce, light soy sauce, seafood sauce, and chili sauce.
9
Stir-fry for a few dozen seconds, then add diced potatoes and diced bamboo shoots.
10
Stir-fry for about 1 more minute, then add diced dried tofu and diced shiitake mushrooms.
11
Stir-fry for a few dozen seconds and add a little water (about 50ml), sugar, and cook on high heat for two to three minutes.
12
Finally, sprinkle some toasted sesame seeds and chopped green onions.