Shredded Pork in Spicy-Sweet Garlic Sauce

鱼香肉丝yú xiāng ròu si


1/2 lb pork tenderloin

1 medium carrot

2 celery stalks

1/3 cup dried wood ear mushrooms

2 tbsp minced garlic

1 tbsp minced ginger

2 tsp Sichuan bean paste

1 tbsp + 1 tsp Chinese cooking wine

1 egg

2 tsp light soy sauce

2 tsp black vinegar

8 crystal sugar cubes

4 tsp cornstarch

2 tbsp olive oil

2 green onions

2 tbsp water

Prep Ingredients

  1. Soak the wood ear mushrooms in lukewarm water so that they expand.

  2. Slice the pork tenderloin into thin slices.

  3. Lay each slice flat, and cut into strips.

  4. Place the strips in cold water for 10 minutes, then dry on paper towels.

  5. Slice the carrot on the diagonal into long slices.

  6. Lay each slice flat, and cut into strips.

  7. Slice the celery stalks on the diagonal into long strips.

  8. Mince the garlic.

  9. Mince the ginger.

  10. Chop up the green onion into small pieces.

Marinate the Pork Tenderloin

  1. Add 1/2 tsp salt, 1 tsp Chinese cooking wine, 1 egg white, and 2 tsp cornstarch to a bowl.

  2. Add the pork tenderloin to the bowl, and stir in the same direction for 1 minute.

  3. Add 1 tbsp olive oil and stir in the same direction for another minute.

Make the Sauce

  1. Add 1/8 tsp salt, 1 tbsp black vinegar, 2 tsp light soy sauce, 2 tsp cornstarch, and 2 tbsp boiled water to a small bowl.

  2. Stir the sauce until well mixed.

Saute the Dish

  1. Heat a pan over medium-high heat.

  2. Add 1 tbsp of olive oil and spread to make sure pan is well-oiled.

  3. Add Sichuan bean paste and stir until the olive oil turns red.

  4. Add shredded pork, turn the heat to high, and stir until pork is cooked through.

  5. Add ginger, crystal sugar cubes, and wood ear mushrooms.

  6. Continue to stir for another minute.

  7. Add celery and carrots, and stir for another minute.

  8. Add green onion, garlic, and the sauce.

  9. Stir quickly to cover everything.

  10. Turn off the heat and serve!