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Shredded Pork with Garlic Sauce

Savor Shredded Pork with Garlic Sauce: A Sichuan Treat

Experience the vibrant flavors of Sichuan in this Shredded Pork with Garlic Sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Sichuan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 8 oz Pork Loin Substitute with pork tenderloin for a leaner option.
  • 2 tablespoons Shaoxing Wine Dry sherry can be used as a substitute.
  • 2 teaspoons Cornstarch Essential for texture.
For the Sauce
  • 3 tablespoons Peanut Oil Vegetable oil can be used if preferred.
  • 1/4 teaspoon Salt Adjust according to taste.
  • 1/8 teaspoon White Pepper
  • 3 tablespoons Rice Vinegar White vinegar serves as a substitute.
  • 2 tablespoons Soy Sauce Tamari is a good option for gluten-free diets.
  • 3 tablespoons Sugar Feel free to adjust based on preference.
  • 1 tablespoon Doubanjiang Another chili paste can be used if unavailable.
For the Aromatics & Veggies
  • 3 cloves Garlic Minced.
  • 2 teaspoons Ginger Minced.
  • Dried Wood Ear Mushrooms Can omit if unavailable.
  • 1 medium Carrot Julienned.
  • 1 Anaheim Pepper or Long Red Pepper Julienned.

Equipment

  • Skillet
  • bowl
  • Knife
  • cutting board

Method
 

Preparation
  1. Soak dried wood ear mushrooms in warm water for 20-30 minutes until tender, then slice into thin strips.
  2. Slice pork loin thinly against the grain, then marinate with Shaoxing wine, 1 tablespoon peanut oil, salt, white pepper, and cornstarch for about 15 minutes.
  3. In a separate bowl, whisk together rice vinegar, soy sauce, sugar, and a splash of water for the sauce.
  4. Heat 2 tablespoons of peanut oil in a skillet over high heat. Add the marinated pork and stir-fry until golden brown for about 3-4 minutes; transfer to a plate.
  5. Add minced garlic, ginger, and doubanjiang to the skillet and stir-fry for about 30 seconds until aromatic.
  6. Add julienned carrots, soaked wood ear mushrooms, and other vegetables; stir-fry for another 2-3 minutes until the carrots start to wilt.
  7. Return the cooked pork to the skillet, add julienned peppers, pour in the sauce, and stir until the sauce thickens, about 30 seconds.
  8. Serve hot over steamed rice or fresh noodles.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

For an added touch, garnish with scallions or sesame seeds.

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