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Shanxi Guoyou Rou

Name: Shanxi Guoyou Rou
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings
Cuisine: chinese
Ingredients: pork loin chops; rehydrated sea cucumber; winter bamboo shoot; green garlic stalks; scallion; ginger; Garlic; Egg white; starch; Chicken Stock or Water; soy sauce; dark soy sauce; Chinese Fragrant Black Vinegar; sugar; Pepper powder; cooking wine; Salt; sesame oil; Cooking oil

groups3 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 10 minsscheduleTotal: 20 minsoutdoor_grillStir-fry

Allergens:warningSoywarningEggswarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

13 Steps Total

Preparation

00:00:25

Cut 150g soaked sea cucumber open longitudinally along the belly.
Rinse thoroughly under running water to remove internal organs and sand, then set aside.

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Watch out

Clean all sand particles inside the sea cucumber thoroughly, otherwise the dish will have a gritty texture.

Ingredients:rehydrated sea cucumber

Tools:chef's knifecutting board

Preparation

00:00:33

warningStay safe

Hold the raw meat firmly to prevent slipping. Wash hands and sanitize the cutting board thoroughly after handling raw meat.

Take 200g pork loin and cut in half.
Slice against the grain into thin slices about 1mm thick (coin thickness).

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Watch out

Slice the pork against the grain at 1mm thickness. Slicing with the grain or too thick will make the meat tough and chewy after passing oil.

Ingredients:pork loin chops

Tools:chef's knifecutting board

Preparation

00:01:13

Lay the cleaned 150g sea cucumber flat on the cutting board.
Slice diagonally into uniform thin slices.

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Watch out

Slice the sea cucumber diagonally to increase surface area for better glaze coating

thick slices won't absorb flavors well

Ingredients:rehydrated sea cucumber

Tools:chef's knifecutting board

Preparation

00:01:34

Trim the tough end base and outer skin off 100g bamboo shoots.
Slice thinly and soak in a bowl of clean water for later use.

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Watch out

Tough skins at the base of bamboo shoots must be trimmed off, otherwise they will remain tough to chew.

Ingredients:winter bamboo shoot

Tools:chef's knifemixing bowl

Preparation

00:01:57

Cut 20g green garlic sprouts into diagonal segments.
Slice 20g scallion white, 10g ginger, and 15g garlic into thin slices, then set aside.

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Watch out

Slice the scallion, ginger, and garlic instead of mincing them, so their shape matches the sliced pork.

Ingredients:green garlic stalksscalliongingerGarlic

Tools:chef's knife

Preparation

00:02:27

Mix 1 egg white and 15g starch in a small bowl until smooth.
Add 1g white pepper powder, 5ml cooking wine, and 2g salt to the pork slices and mix well for base flavor.
Pour in the egg white starch mixture and massage thoroughly until absorbed into a sticky layer.
Drizzle 10ml cooking oil over the top and mix evenly to seal the coat until the pork looks glossy.

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Watch out

The egg white slurry should be neither too runny nor too thick

sealing with oil after coating is essential to prevent pork slices from sticking together in oil

Ingredients:Egg white (1 piece)starch (15 g)pork loin chops (200 g)Pepper powder (1 g)cooking wine (5 ml)Salt (2 g)Cooking oil (10 ml)

Tools:mixing bowl

Preparation

00:03:21

Add 50ml chicken stock (or water) to a bowl.
Add 15ml light soy sauce, 5g sugar, 15g starch mixed with water, 2g white pepper powder, 5ml aromatic vinegar, and 2ml dark soy sauce.
Add half of the prepared scallion (10g), ginger (5g), and garlic slices (7g), then stir thoroughly to make the bowl sauce.

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Watch out

Mix the bowl sauce fully in advance including water starch

this allows the sauce to instantly coat the ingredients during high-heat stir-frying

Ingredients:Chicken Stock or Water (50 ml)soy sauce (15 ml)sugar (5 g)starch (15 g)Pepper powder (2 g)Chinese Fragrant Black Vinegar (5 ml)dark soy sauce (2 ml)scallion (10 g)ginger (5 g)Garlic (7 g)

Tools:mixing bowl

Active Cooking

00:04:15

Bring water to a boil in a wok over high heat.
Add 1g salt and 10ml cooking wine.
Add the sliced 150g sea cucumber, blanch in boiling water for about 30 seconds to remove fishiness, then quickly scoop out and drain.

local_fire_departmentHigh heat, about 30 seconds

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Watch out

Do not blanch sea cucumber for too long

scoop out as soon as water boils, otherwise it will shrink and turn rubbery

Ingredients:Salt (1 g)cooking wine (10 ml)rehydrated sea cucumber (150 g)

Tools:wokskimmer

Active Cooking

00:04:34

Add the 100g sliced bamboo shoots into the same pot of boiling water.
Blanch on high heat for about 15 seconds to remove astringency, then scoop out with a skimmer and drain.

local_fire_departmentHigh heat, about 15 seconds

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Watch out

Drain the bamboo shoots thoroughly after blanching, otherwise excess water will cause hot oil splatter during oil-passing.

Ingredients:winter bamboo shoot (100 g)

Tools:wokskimmer

Active Cooking

00:04:46

warningStay safe

Stand slightly to the side when heating a large amount of oil to prevent splatters; never drop water into hot oil.

Wipe the wok clean after discarding the blanching water.
Pour in 500ml cooking oil, heat over medium-low heat until it reaches 40% heat (around 120-140°C, faint bubbling).

local_fire_departmentMedium-low heat, about 1 minute

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Watch out

Oil temperature must be kept warm at around 120-140°C

overly hot oil will curl up and harden the pork instantly

Ingredients:Cooking oil (500 ml)

Tools:wok

Active Cooking

00:04:59

warningStay safe

Hold handle firmly when pouring hot oil and ingredients into the skimmer to avoid severe scalding spills.

Gently slide the coated pork slices into the warm oil, stirring softly with a ladle to separate.
Once the pork turns white and flat, add the blanched 100g bamboo shoots and 150g sea cucumber to oil-pass together for about 10 seconds.
Pour everything into a large skimmer to drain oil fully.

local_fire_departmentMedium-low heat, about 20 seconds

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Watch out

Oil-passing must be fast: add side ingredients as soon as pork whitens, and drain seconds later. Do not deep-fry for too long.

Ingredients:pork loin chopswinter bamboo shootrehydrated sea cucumber

Tools:wokskimmer

Active Cooking

00:05:34

Leave about 15ml residual oil in the wok, heat over medium heat.
Add the remaining scallion (10g), ginger (5g), and garlic slices (8g), stir-frying until fragrant.

local_fire_departmentMedium heat, about 10 seconds

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Watch out

Do not stir-fry aromatics on excessively high heat

stir until fragrant without burning the garlic slices

Ingredients:Cooking oil (15 ml)scalliongingerGarlic

Tools:wokspatula

Active Cooking

00:05:43

Pour the prepared sauce mixture along the edge of the wok in 2 to 3 portions, bring to a boil over high heat to thicken
Add 20g of green garlic sections, then pour in the previously oil-blanched pork slices, sea cucumber, and bamboo shoot slices
Drizzle 5ml of sesame oil, 15ml of chicken broth, and 3ml of dark soy sauce along the edge of the wok for color
Turn to high heat and quickly stir-fry and toss evenly until the glossy, thick sauce tightly coats the surface of all ingredients, immediately turn off the heat and plate

local_fire_departmentHigh heat, about 40 seconds

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Watch out

Stir-fry rapidly during glazing

turn off heat as soon as coated. Overcooking will break the sauce and separate oil

Ingredients:green garlic stalks (20 g)pork loin chopsrehydrated sea cucumberwinter bamboo shootsesame oil (5 ml)Chicken Stock or Water (15 ml)dark soy sauce (3 ml)

Tools:wokspatulaserving plate