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 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.