Shredded Pork with Sichuan Pickles
The sour and spicy kick of Sichuan pickles pairs perfectly with tender shredded pork. Quick stir-fried, this appetite-stimulating dish is a must with rice.
Ingredients
13 items- Pork tenderloin 200 g
- Sichuan pickles (pickled radish, chili) 150 g
- Pickled chili peppers 2
- Pickled ginger 1 piece
- Garlic 3 cloves
- Scallions 2
- Cooking wine (Shaoxing) 1 tbsp
- Light soy sauce 2 tbsp
- Cornstarch 2 tsp
- Sugar 1 tsp
- Rice vinegar 1 tbsp
- Water 2 tbsp
- Cooking oil 3 tbsp
Nutrition
Steps （6 steps）
Prepare: Shred pork, marinate with 1 tbsp wine, 1 tbsp soy sauce, 1 tsp cornstarch for 10 min. Shred pickles, mince pickled chili/ginger, mince garlic, cut scallions.
Make sauce: In a small bowl, mix 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp cornstarch, 2 tbsp water. Stir well.
Stir-fry pork: Heat 2 tbsp oil in wok over medium heat. Add pork, quickly separate, fry until color changes about 1 min. Remove.
Sauté aromatics: Add 1 tbsp oil, medium heat. Add minced pickled chili, ginger, garlic, fry 30 sec. Add shredded pickles, stir-fry 1 min.
Combine: Return pork to wok, pour sauce, turn to high heat, quick toss for 30 sec. Add scallions, toss, turn off when sauce thickens.
Serve: Transfer to plate, serve hot.
Tips
Marinating with starch ensures tenderness. Avoid high oil temperature to prevent sticking. Pickles are salty and sour, adjust sugar/vinegar. High heat fast stir-fry keeps crispness.
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