Check out this Chinese pork recipe and learn how to cook this flavorful Chinese pork dish. This is a Sichuan-style dish that is sweet, sour and spicy.
To see cooking process of this dish, please watch Americans in Chinese Kitchens Episode 6: Yunnan Cuisine.
Prep: 30 min
Cook: 10 min
- Vegetable oil
- 1/3 pound pork chops, cut into 2-inch-long shreds
- Soy sauce
- 1 tablespoon cornstarch
- 6 fresh bamboo shoots, cut into 2-inch-long shreds
- 1 carrot, cut into 2-inch-long shreds
- 10 pieces of dried black fungus, rehydrated, cut into 2-inch-long shreds
- 2 tablespoons Chinese meat sauce with fish flavor
- 1/2 tablespoon sugar
Put shredded pork into a small bowl. Mix meat with 1 tablespoon of soy sauce, cornstarch and 1 tablespoon of vegetable oil. Marinate the meat for about 20 minutes. Boil the fungus for about 10 minutes and then dry it.
Heat a large pan over high heat. When the pan is hot, add enough vegetable oil to slightly coat the pan and heat for 20 to 30 seconds. Add meat and stir-fry it until it turns white. Remove the meat and set it aside. Add bamboo shoots, carrots and fungus into the pan and stir-fry them for about 1 minute. Add more vegetable oil if necessary. Add the cooked meat and continue to stir-fry the mixture for about 1 minute. Season it with meant sauce with fish flavor, 1 tablespoon of soy sauce and sugar. Transfer to a plate and serve.