A Sichuan classic of shredded pork stir-fried with wood ear mushrooms, bamboo shoots, and peppers in a fish-fragrant sauce. Despite the name, there is no fish - the sauce just mimics the seasonings used in fish cookery.
Ingredients
300g pork loin shredded
50g wood ear mushrooms soaked and sliced
50g bamboo shoots shredded
1 carrot shredded
2 tablespoons doubanjiang
1 tablespoon soy sauce
2 tablespoons black vinegar
2 tablespoons sugar
1 tablespoon garlic minced
1 tablespoon ginger minced
Instructions
1Marinate pork shreds with soy sauce and cornstarch.
2Stir-fry pork in hot wok until color changes, set aside.
3Fry doubanjiang, garlic, and ginger until oil turns red.
4Add vegetables and stir-fry two minutes.
5Return pork, add vinegar and sugar mixture, toss until sauce coats everything.
Did You Know?
The fish-fragrant flavor profile is one of the 23 classic Sichuan flavor combinations and contains no fish whatsoever.