Dinner · 30 min · chinese

Shredded Pork in Garlic Sauce

Pork loin does the heavy lifting here, with wood ear mushrooms rounding it out. A Chinese dinner that takes 30 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Pork loin
• 0.5 cup Wood ear mushrooms
• 0.5 cup Bamboo shoots
• 1.5 tbsp Doubanjiang
• 4 cloves Garlic
• 2 tbsp Chinkiang black vinegar
• 2 tbsp Sugar
• 1 tbsp Light soy sauce

Steps

1. Slice the pork into matchsticks — partially freezing it for 20 minutes makes this dramatically easier. Toss with a spoon of soy, wine, and cornstarch; velveted pork stays silky in the wok.
2. Soak the wood ears until fully expanded, then julienne with the bamboo shoots. Everything in this dish is cut to the same matchstick size so it cooks in the same minute and eats in one harmonious bite.
3. Mix the sauce first: vinegar, sugar, soy, and a splash of water. Yu xiang — “fish-fragrant” — is a sweet-sour-savory balance; the sauce should taste bold on its own because the pork and vegetables will mute it.
4. Sear the pork in a hot wok 2 minutes until just cooked and remove. Fry the doubanjiang and garlic 30 seconds until the oil reddens, then add the mushrooms and bamboo 1 minute.
5. Return the pork, pour in the sauce, and toss 1 minute until glazed. Serve over rice — and note how a dish with no fish earned a name about fish.

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