鱼香三丝
A classic Sichuan dish featuring tender shredded pork, crunchy wood ear mushrooms, and sweet carrots in a tangy, spicy, and savory fish-flavored sauce that's incredibly appetizing.
Ingredients
13 items- Pork tenderloin 150g
- Dried wood ear mushroom 10g
- Carrot 50g
- Pickled chili peppers (泡辣椒) 20g
- Ginger 1 small piece (10g)
- Garlic 3 cloves (10g)
- Scallion 2 stalks
- Light soy sauce 1 tbsp (15ml)
- Zhenjiang vinegar (or black vinegar) 1 tbsp (15ml)
- Sugar 2 tsp (10g)
- Cornstarch 1 tsp (5g)
- Shaoxing wine (or dry sherry) 1 tbsp (15ml)
- Vegetable oil 3 tbsp (45ml)
Nutrition
Steps （8 steps）
Marinate the pork: Combine shredded pork with a pinch of salt, 1 tsp Shaoxing wine, 1/2 tsp cornstarch, and 1 tbsp water. Mix well and marinate for 10 minutes to tenderize.
Prepare the fish-flavored sauce: In a bowl, mix 1 tbsp light soy sauce, 1 tbsp vinegar, 2 tsp sugar, 1/2 tsp cornstarch, a pinch of chicken bouillon (optional), and 3 tbsp water. Stir until combined.
Prep vegetables: Have shredded carrot and wood ear ready; mince pickled chili, ginger, and garlic; chop scallion.
Heat the wok over medium heat, add 2 tbsp oil. Turn to high heat. When oil is about 70% hot (160°C), add the marinated pork and quickly stir-fry until it turns white, about 1 minute. Remove and set aside.
Leave a little oil in the wok. Over medium heat, add pickled chili, ginger, and garlic. Stir-fry on low heat for about 20 seconds until the oil turns red and fragrant.
Turn heat to high. Add carrot and wood ear shreds. Stir-fry for about 1 minute until the carrot softens and wood ear is cooked.
Return the cooked pork to the wok. Pour in the prepared sauce. Stir-fry quickly for about 15 seconds to coat everything evenly.
When the sauce thickens and clings to the ingredients, sprinkle scallion, toss a couple of times, then turn off heat. Serve immediately for the best aroma.
Tips
Add a little water when marinating the pork to keep it tender. Pickled chili is essential for the fish-flavored taste; you can use pickled ginger for extra flavor. Adjust sugar and vinegar to taste. Substitute vegetables with green bell pepper or bamboo shoots if desired. Add a drizzle of sesame oil before serving for extra fragrance.
You May Also Like
More recipes you might enjoy
Jiaozi (Chinese Dumplings)
Jiaozi, a traditional Chinese delicacy, symbolizes family reunion and prosperity, especially during Chinese New Year. Thin-skinned, succulent, and savory, these dumplings burst with juicy goodness when dipped in a tangy vinegar-garlic sauce. Making them from scratch is a wonderful, fulfilling experience.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Oil-Braised Prawns
A classic Shandong dish featuring fresh prawns braised in oil and sauce until gleaming red, tender, and coated with a savory-sweet glaze. The rich shrimp oil and aromatic sauce make it an irresistible centerpiece for festive meals.