Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
Tender shredded pork in a spicy-sweet tangy sauce with wood ear, carrot, and green pepper. Glossy and vibrant, it's perfect over rice.
Ingredients
14 items- pork tenderloin 200g
- dried wood ear mushrooms 50g
- carrot 50g
- green pepper 50g
- scallion 2
- ginger 10g
- garlic 2 cloves
- pickled chili peppers 30g
- light soy sauce 1 tbsp
- black vinegar 1 tbsp
- sugar 1 tsp
- cornstarch 1 tsp
- water 50ml
- vegetable oil as needed
Nutrition
Steps （6 steps）
Cut pork tenderloin into thin shreds. Add 1 tsp cooking wine, a pinch of salt, and 1 tsp cornstarch; mix well and marinate for 10 minutes. Shred the rehydrated wood ear, carrot, and green pepper.
Prepare the fish-fragrant sauce: In a bowl, combine 1 tbsp light soy sauce, 1 tbsp black vinegar, 1 tsp sugar, 1 tsp cornstarch, and 50ml water; stir until smooth.
Heat a wok over medium-high heat, add 2 tbsp oil. When the oil is hot but not smoking (about 60% hot), add the pork shreds and quickly stir-fry until they change color, about 30 seconds. Transfer out.
Leave some oil in the wok. Over medium-low heat, sauté the minced ginger, garlic, and chopped pickled chilies until fragrant and the oil turns red, about 1 minute.
Turn to high heat, add carrot and wood ear shreds; stir-fry for about 1 minute until slightly tender. Add green pepper shreds and toss for a few seconds.
Return the pork to the wok. Pour in the prepared sauce and stir-fry vigorously for about 20 seconds until the sauce thickens and coats everything. Sprinkle with scallions and serve.
Tips
Cut pork against the grain for tenderness; add a little oil when marinating to prevent sticking; do not overheat oil when stir-frying pork; prepare sauce ahead for quick final stir-fry.
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