Fish-Fragrant Pork Shreds
鱼香肉丝
Julienned pork stir-fried in a sweet, sour, spicy, and garlicky sauce — confusingly named 'fish fragrant' because the sauce originates from Sichuan fish cookery, but contains no fish.
- Total
- 25 min
- Serves
- 3
- Level
- Medium
Prep 15 min · Cook 10 min
Ingredients
Method
Marinate pork with soy sauce, Shaoxing wine, and cornstarch for 10 minutes. Mix sauce separately: soy sauce, vinegar, sugar, and cornstarch slurry.
About 10 min
Soak wood ear mushrooms in warm water 15 minutes. Drain and julienne. Julienne bamboo shoots.
About 15 min
Heat oil in a wok over high heat. Stir-fry pork until just cooked. Remove.
About 3 min
In the same wok, fry doubanjiang with minced garlic and ginger 1 minute. Add mushrooms and bamboo shoots and stir-fry 2 minutes.
About 3 min
Return pork. Pour in sauce and toss until everything is glazed and sauce thickens. Serve with rice.
About 2 min
Nutrition per serving (estimate)
- Calories
- 310
- Protein
- 26 g
- Carbs
- 18 g
- Fat
- 14 g
- Fibre
- 2 g
- Sodium
- 760 mg
Contains: soy
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Recipe by Boon Tools.