Fish-flavored Shredded Pork

pork dishes chinese lunch dinner
⏱ 15 min ⭐ Difficulty: 0
Fish-flavored Shredded Pork

Ingredients

  • Pork 200g (shredded)
  • Carrot 1, (shredded)
  • Green bell pepper 1, (shredded)
  • Dried black fungus 20g (soaked and shredded)
  • Ginger As needed (minced)
  • Garlic As needed (minced)
  • Spring onions As needed (cut into segments)
  • Doubanjiang 2 tablespoons (fermented broad bean paste)
  • Cooking wine 1 tablespoon
  • Soy sauce 1 tablespoon
  • Sugar 1 tablespoon
  • Chicken stock powder 1/2 tablespoon
  • Salt To taste
  • Cornstarch Some
  • Egg white Some

Steps

  1. Prepare all the ingredients. Cut the pork into thin shreds, and shred the carrot, green bell pepper, and soaked black fungus.
  2. In a bowl, mix together the doubanjiang, cooking wine, soy sauce, sugar, and chicken stock powder until well combined. Set aside.
  3. Heat oil in a wok or pan. Stir-fry the minced ginger and garlic until fragrant.
  4. Add the pork shreds and stir-fry until they change color.
  5. Add the shredded carrot, green bell pepper, and black fungus. Continue stir-frying for a few minutes until the vegetables are slightly softened.
  6. Pour in the prepared sauce mixture and stir-fry to evenly coat the pork and vegetables with the sauce.
  7. Add some water to the wok or pan. Bring it to a boil, then reduce the heat and simmer for 2-3 minutes to allow the flavors to meld.
  8. Finally, thicken the sauce with a mixture of cornstarch and egg white, stirring until the sauce thickens.
  9. Turn off the heat and garnish with spring onion segments. Serve the dish and enjoy!