Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fish Flavoured Shredded Pork 1

Fish Flavoured Shredded Pork

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Chinese

Description

Fish Flavoured Shredded Pork is a dish made with shredded pork stir fried with bamboo shoots, woo ear fungus, spring onions.


Ingredients

Scale

Pork and Vegetables

  • 600 g pork tenderloin, sliced into thin match stick sizes
  • 1 cup bamboo shoots, sliced into thin match stick sizes
  • 1 cup rehydrated wood ear fungus, sliced into thin match stick sizes
  • 1 carrot, sliced into thin match stick sizes
  • 1 thumb-sized ginger, sliced into thin match stick sizes
  • 6 cloves garlic
  • 4 spring onions
  • 2 tbsp Chinese cooking wine
  • 2 tbsp cornstarch
  • 1 tsp baking soda
  • salt
  • peanut oil

Sauce

  • 3 tbsp Chinese black vinegar
  • 2 tbsp water
  • 2 tbsp soy sauce
  • 2 tbsp spicy bean paste
  • 2 tbsp white sugar
  • 2 tbsp cornstarch

Instructions

  1. In a bowl combine Chinese cooking wine, salt, cornstarch, 1 tablespoon of oil and baking soda. Add the pork and let it marinate for 15 minutes.
  2. Using very high heat, prepare a wok with oil. Once wok starts to smoke add pork and stir fry for 2-3 minutes until it’s not pink in colour, you might have to do this in batches if you don’t have a big wok. Remove pork then set aside.
  3. Using the same wok add more oil then sauté garlic, ginger and spring onions.
  4. Add the carrots and bamboo shoots then stir fry for 2 minutes.
  5. Add the pork and black fungus then stir fry for a minute.
  6. Combine all sauce ingredients then pour into the wok. Mix it well and make sure everything is coated well with the sauce. Continue to stir fry for 2 minutes and occasionally rehydrate with a bit of water. Remove from wok then serve immediately.