How to Make Yuxiang Shredded Pork
Estimated Cooking Difficulty: ★★★★
Required Ingredients and Tools
- Pork tenderloin 200g
- Carrot 100g
- Green bell pepper 100g
- Dried wood ear mushrooms 5g
- Light soy sauce 10ml
- Cooking wine 5ml
- Egg white 1
- Cornstarch 10g
- Vinegar 15ml
- White sugar 10g
- Salt 5g
- Ginger 20g
- Scallions 20g
- Garlic 2 cloves
- Doubanjiang (broad bean paste) 15g
Notes
Please note that this recipe yields enough for 1-2 servings.
Instructions
Prepare Marinade and Sauce
- Prepare the
marinade: Mix the following ingredients: - Light soy sauce 5ml
- Cooking wine 5ml
- Cornstarch 5g
- Water 20ml
- Egg white 1
- Prepare the
sauce: Mix the following ingredients: - Light soy sauce 5ml
- Vinegar 15ml
- White sugar 10g
- Salt 1g
- Cornstarch 5g
- Water 20ml
Prep the Ingredients
- Marinate the pork tenderloin with the
marinadefor 15-30 minutes. Be sure to mix thoroughly. - Soak the dried wood ear mushrooms for 4 hours, rinse clean, and cut into small pieces.
- Wash the green bell pepper, remove the stem, and slice into strips.
- Wash the carrot and slice into strips. Blanch the carrot strips.
- Mince the ginger and garlic.
- Cut the scallions into 5mm segments.
Stir-fry the Ingredients
- Heat the wok and add 15ml of oil.
- Add the marinated pork and stir-fry quickly until it turns white. Remove and set aside.
- Heat the wok again and add 5ml of oil.
- Add all the
scallions,ginger,garlic, anddoubanjiang. - Add all the
carrots, stir-fry for 20 seconds, then add the green bell pepper and wood ear mushrooms. Stir-fry for 2 minutes. - Add the
stir-fried pork. Stir-fry quickly to combine. Do not stir-fry for more than 20 seconds. - Pour in the
sauce. Stir-fry quickly to combine. Do not stir-fry for more than 15 seconds. - Turn off the heat and plate the dish.
Additional Information
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.