Shredded Vegan Pork with Sweet Bean Sauce

Ingredients:

- 2 cups dried hibiscus flowers (soaked in water for 30 minutes)

- 1 cup shredded carrots

- 1/2 cup mixed spicy and red bell peppers, thinly sliced

- 2 tablespoons soy sauce

- 1 tablespoon hoisin sauce

- 1 tablespoon rice vinegar

- 1 tablespoon brown sugar

- 1 tablespoon xiaoxing wine

- 1 tablespoon sesame oil

- 1/2 teaspoon white pepper (for marinating)

- 1 tablespoon vegan pork bouillon

- 1 tablespoon olive oil (for marinating)

- 1 tablespoon black bean sauce (added to the main sauce)

- 1 tablespoon cornstarch (for marinating, plus additional for the sauce)

- 3 cloves garlic, minced

- 1 teaspoon grated ginger

- 1 tablespoon bean paste

- 1 tablespoon cornstarch (mixed with 2 tablespoons water)

- 2 tablespoons vegetable oil

- Green onions and sesame seeds for garnish

- Cooked rice for serving

Instructions:

1.Drain and rinse the soaked hibiscus flowers. Marinate them with white pepper, xiaoxing wine, olive oil, vegan pork bouillon, and cornstarch for about 15-20 minutes.

2. In a small bowl, mix dark soy sauce, hoisin sauce, rice vinegar, brown sugar, bean paste, black bean sauce, and sesame oil to create the main sauce.

3. Heat vegetable oil in a pan over medium heat. Add the marinated hibiscus flowers to the pan, stir-frying for an additional 3-5 minutes until they start to crisp up.

4. Add sliced bell peppers, sauté for 2 minutes until they start to soften. Add minced garlic and grated ginger, continue sautéing for an additional 1-2 minutes until fragrant.

5. Add shredded carrots to the pan, stir-frying for 2-3 minutes until they start to soften.

6. Pour the prepared main sauce over the vegetables and hibiscus flowers, ensuring they are well coated. Cook for an additional 2-3 minutes.

7. In a separate bowl, mix 1 tablespoon cornstarch with 2 tablespoons of water. Pour this mixture into the pan, stirring continuously until the sauce thickens.

8. Garnish with chopped green onions and sesame seeds.

9. Serve over cooked rice.