Shredded Pork with Garlic Sauce (鱼香肉丝, Yu Xiang Rou Si)
Shredded Pork with Garlic Sauce is a stir-fried dish featuring thin strips of marinated pork loin combined with soaked wood ear mushrooms, julienned carrot and Anaheim pepper, and sliced bamboo shoots. The pork is tender due to marination with Shaoxing wine and cornstarch, while the sauce balances rice vinegar, soy sauce, sugar, and Shaoxing wine thickened slightly with cornstarch, providing a tangy and savory coating. This recipe requires soaking and slicing mushrooms and careful stir-frying to achieve texture contrast and flavor harmony.
Ingredients
Dried ingredient
- 8 g (scant 1/4 cup) dried wood ear mushroom yields about 1 cup after soaking
Pork
- 8 oz (225 g) pork loin
- 1 tablespoon Shaoxing wine
- 1 teaspoon peanut oil
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 teaspoon cornstarch
Sauce
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon Shaoxing wine
- 3 tablespoons sugar
- 1 tablespoon cornstarch
Stir fry
- 2 tablespoons peanut oil (or vegetable)
- 1 tablespoon doubanjiang
- 3 cloves garlic , minced
- 2 teaspoon ginger , minced
- 1 carrot julienned (yields 1/2 cup once cut, medium
- 1 Anaheim pepper , or long red pepper or both, julienned (yield 1/2 cup once cut)
- 1/2 cup bamboo shoots , sliced
Instructions
Prepare the dried ingredient
- Add wood ear mushrooms to a medium-sized bowl and hot water to cover. Soak until the mushrooms turn tender throughout, 20 to 30 minutes. Once done, rinse the mushrooms and gently rub them with your fingers to remove any dust. Drain, cut into thin slices, and set aside.
To marinate the pork
- Slice the pork loin into round, 1/8” (4 mm) thick pieces. Stack the slices and further cut into 1/8” (4 mm) thick strips. Add the Shaoxing wine, peanut oil, salt, and white pepper. Mix with your fingers until the wine is fully absorbed. Then add the cornstarch and mix again until evenly coated. Marinate for 15 minutes while preparing the rest of the ingredients.
For the sauce
- Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well and set aside.
To make the stir fry
- Heat 1 tablespoon of oil in a large skillet over high heat until hot. Add the marinated pork while separating the pieces, so they do not overlap too much in the pan. Cook without touching until the bottom turns golden. Flip and cook the other side until just cooked. Transfer the pork to a large plate.
- Turn the heat to medium-high and add the remaining 1 tablespoon oil and the garlic, ginger, and doubanjiang. Stir and cook for a minute or so, until the aromatics are evenly coated with the doubanjiang.
- Add the carrots, soaked wood ear mushrooms, and bamboo shoots. Cook and stir until the carrots begin to wilt, about 1 minute.
- Add the peppers and cooked pork. Stir the sauce to dissolve the cornstarch again and pour it into the pan. Immediately stir everything together until the sauce thickens, 30 seconds or so. Transfer everything to a plate.
- Serve hot over steamed rice as a main dish.
Nutrition Information
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 250
% Daily Value*
| Serving | 1serving | |
| Calories | 250kcal | 13% |
| Carbohydrates | 19.3g | 6% |
| Protein | 13.3g | 27% |
| Fat | 12.9g | 20% |
| Saturated Fat | 3.4g | 17% |
| Cholesterol | 34mg | 11% |
| Sodium | 764mg | 32% |
| Potassium | 432mg | 9% |
| Fiber | 1.5g | 6% |
| Sugar | 13g | 26% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.