Chinese•gourmet

Sichuan Shredded Pork with Garlic Sauce (鱼香肉丝)

A signature Sichuan dish, shredded pork with garlic sauce features tender meat, crisp vegetables, and a boldly flavored sauce that's hard to resist.

Ingredients

Quantities are shown as originally provided.

1
Marinate the pork
2
Cut pork tenderloin into narrow strips (see note 3). Then, mix them with light soy sauce, Shaoxing rice wine, cornstarch, salt, and water. Once no more liquid can be seen, rub in oil to coat the meat evenly.
3
Mix the sauce
4
In a small bowl, mix black rice vinegar, Shaoxing rice wine, light soy sauce, dark soy sauce, sugar, cornstarch, and water. Set aside.
5
Sear the pork
6
Heat a wok over high heat until very hot, then pour in 2 tablespoons of oil (if using non-stick cookware, be sure to add oil first then heat it). Add the marinated pork. Toss to sear it quickly. Once the meat turns pale, transfer out to a plate for later use.
7
Stir-fry the vegetables
8
Add the remaining 1 tablespoon of oil to the empty wok. Sizzle pickled chili, garlic, and ginger until fragrant. Then, put in wood ear mushrooms, bamboo shoots and carrots. Stir-fry until they just begin to wilt.
9
Combine the dish
10
Return the pork to the wok. Stir fry for 30 seconds or so. Turn the heat down to low then pour in the sauce (stir well beforehand to avoid starch sitting at the bottom).
11
As soon as the sauce starts to thicken, turn off the heat and stir in scallions. Serve immediately with steamed rice.