Photograph of the finished Yuxiang shredded pork

China · Thịt heo xào ngư hương

Yuxiang shredded pork

35 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork tenderloin Pork tenderloin 1.3 lb
  • Photograph of Wood ear mushrooms Wood ear mushrooms 1.4 oz
  • Photograph of Carrot Carrot 5.6 oz
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 2.1 oz
  • Photograph of Rice vinegar Rice vinegar 3 ¼ tbsp
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Tapioca starch Tapioca starch 1.1 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the pork tenderloin into thin strips, marinate with cornstarch, soy sauce, and a little water for 15 minutes.
  2. 2 Soak the wood ear mushrooms until they expand, then slice them into strips; slice the carrots into strips similarly.
  3. 3 To make the fish sauce: mix rice vinegar, sugar, soy sauce, and cornstarch with 2 tablespoons of water.
  4. 4 Sauté the shredded meat over high heat for 2 minutes until it turns white and slightly browned, then remove it to a plate.
  5. 5 Sauté the soybean paste with garlic and ginger until it releases red oil, then add the wood ear mushrooms, carrots, and meat. Pour in the sauce, stir quickly for 1 minute, and then sprinkle with chopped scallions.
Start cooking