4.9 from 33 votes
Shredded Pork Stir-Fry with Sweet Bean Sauce
Shredded Pork Stir-fry with Sweet Bean Sauce (京酱肉丝) is a dish from Northern China. This pork stir-fry is quick fried with a savory sweet bean sauce, results in a tender juicy pork in a sauce that tastes like it’s been cooking for hours.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2 servings
Calories: 245 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- ½ pound pork loin (225g, or pork tenderloin, cut into thin strips)
- ¼ teaspoon salt
- 1 teaspoon Shaoxing wine (or other rice wine)
- 1/8 teaspoon ground black pepper
- 2 teaspoons cornstarch
- 1 teaspoon vegetable oil (plus 3 tablespoons, divided)
- ¼ cup water (60 ml)
- 2½ tablespoons sweet bean sauce
- ½ teaspoon dark soy sauce
- ¼ teaspoon Chinese black vinegar
- 1 teaspoon sugar
- 1 tablespoon light soy sauce
- 2-3 medium carrots (julienned)
- a few drops of sesame oil
- 1 scallion (white part only, thinly sliced)
Instructions
- In a bowl, add the pork along with ¼ teaspoon salt, 1 teaspoon Shaoxing wine, 1/8 teaspoon ground black pepper, 2 teaspoons cornstarch, and 1 teaspoon vegetable oil. Let marinate for 15 minutes.
- In a separate bowl, make the stir-fry sauce by combining 1/4 cup water, 2½ tablespoons sweet bean sauce, ½ teaspoon dark soy sauce, ¼ teaspoon black vinegar, 1 teaspoon sugar, and 1 tablespoon light soy sauce. Mix everything together until the sugar is dissolved completely. Set aside.
- Now we are ready to cook! Heat 1 tablespoon of vegetable oil in a wok over medium heat. Add the carrots, and cook for about a minute. Transfer to a dish and set aside. Be careful not to overcook them--the carrots should still be crunchy.
- In the same wok, heat 2 more tablespoons of oil over high heat. Once the oil starts to smoke slightly, add the marinated pork, and give it a quick stir. Once the pork turns color from pink to white, turn down the heat (to avoid burning). Transfer the pork to a separate bowl and set aside.
- At this point, the wok should still be glistening with oil. Pour in the sauce, turn up the heat, and stir the sauce quickly for a few seconds--it should be bubbling. Toss the carrots and the pork back into the wok, quickly stir-frying to combine. Add a few drops of sesame oil. Once everything is well-coated with sauce, turn off the heat, dish it out, and serve hot with rice! Garnish with scallions, if desired.
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Nutrition Information
Calories
245kcal
(12%)
Carbohydrates
14g
(5%)
Protein
29g
(58%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
71mg
(24%)
Sodium
1159mg
(48%)
Potassium
638mg
(18%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
10250IU
(205%)
Vitamin C
4.7mg
(5%)
Calcium
26mg
(3%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 245
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 29g | 58% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 71mg | 24% |
| Sodium | 1159mg | 48% |
| Potassium | 638mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 10250IU | 205% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 26mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.