Yu Xiang Rou Si — Fish-Fragrant Shredded Pork

Sichuan shredded pork with wood ear and carrot in a sweet, sour and spicy pickled chilli sauce.

TIME BREAKDOWN
Prep: 30 min
Cook: 10 min
Total: 40 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 350g pork tenderloin, cut into thin matchsticks
  • For the marinade: 1 tbsp light soy sauce
  • 1 tbsp Shaoxing rice wine
  • 1 tbsp cornflour
  • 10g dried wood ear mushrooms, soaked in hot water for 30 minutes
  • 1 carrot, cut into thin matchsticks
  • 100g tinned bamboo shoots, drained and cut into matchsticks
  • For the sauce: 1 tbsp light soy sauce
  • 1 1/2 tbsp Chinkiang black vinegar
  • 1 1/2 tbsp caster sugar
  • 1 tsp cornflour
  • 3 tbsp water
  • To stir-fry: 3 tbsp vegetable oil
  • 1 1/2 tbsp Pixian chilli bean paste (doubanjiang)
  • 3 cloves garlic, finely chopped
  • 2cm piece fresh ginger, finely chopped
  • 3 spring onions, finely sliced

Method

  1. Mix the pork with the marinade ingredients and leave for 15 minutes. Drain the wood ear, rinse well, trim off any hard bits and cut into thin strips.

  2. Stir the sauce ingredients together in a small bowl.

  3. Heat 2 tbsp of the oil in a wok over a high heat. Stir-fry the pork for 2 minutes until just cooked through, separating the shreds. Remove to a plate.

  4. Add the remaining oil on a medium heat. Fry the chilli bean paste for 30 seconds until the oil turns red, then add the garlic and ginger and stir for 15 seconds.

  5. Add the wood ear, carrot and bamboo shoots, increase the heat and stir-fry for 2 minutes.

  6. Return the pork, stir the sauce and pour it in. Toss for 1 minute until glossy. Stir in the spring onions and serve with steamed rice.