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Fish-Fragrant Shredded Pork

groups3 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 5 minsscheduleTotal: 15 minsoutdoor_grillStir-frylocal_fire_departmentMild
Allergens:warningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total
01
Preparation
00:00:28
  • Select 300g of fresh lean pork, slice it thinly
  • Cut it along the grain into even fine shreds
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Watch out

Cut the pork along the grain, otherwise the shreds will easily break during stir-frying.

Ingredients:minced lean pork (300 g)
Tools:chef's knifecutting board
02
Waiting Time
00:01:06
warningStay safe

Wash hands thoroughly after handling raw meat to avoid cross-contamination.

  • Put the shredded pork into a bowl
  • Add 3g salt, 10ml light soy sauce, 2g white pepper powder, 10ml oyster sauce, and 5g cornstarch
  • Mix well by hand until absorbed
  • Drizzle with 5ml cooking oil and marinate for 10 minutes
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Watch out

Massage the pork shreds well so every strand absorbs the marinade

Adding oil at the end locks in moisture and prevents sticking

Ingredients:minced lean porkSalt (3 g)light soy sauce (10 ml)white pepper powder (2 g)oyster sauce (10 ml)cornstarch (5 g)Cooking oil (5 ml)
Tools:mixing bowl
03
Preparation
00:02:00
  • Prepare 1 carrot, peel and slice thinly then shred
  • Remove seeds from 1 red and 1 green chili, slice and shred
  • Mince 4 cloves garlic
  • Chop 1 scallion
  • Shred 50g soaked black wood ear mushrooms
  • Set aside
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Watch out

Remove the inner membranes of the chili thoroughly, otherwise the dish will become too spicy.

Ingredients:Carrot (1 piece)red chili (1 piece)green chili pepper (1 piece)Garlic (4 clove)scallion (1 piece)black wood ear mushroom (50 g)
Tools:peelerchef's knifecutting board
04
Preparation
00:04:07
  • In a bowl, mix in order using the 54321 ratio: 50ml water, 20ml aged vinegar, 15ml light soy sauce, 10g white sugar, and 5g cornstarch
  • Stir well until completely dissolved
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Watch out

The starch must be completely dissolved, otherwise it will clump when added to the pan.

Ingredients:water (50 ml)Aged vinegar (20 ml)light soy sauce (15 ml)white sugar (10 g)cornstarch (5 g)
Tools:mixing bowlSpoon
05
Active Cooking
00:04:58
  • Heat the wok with 15ml cooking oil
  • At 40% oil heat, add the marinated pork shreds, quickly separate them with a spatula, and cook over medium-low heat until all shreds change color
  • Remove and set aside
local_fire_departmentMedium-low heat, about 2 minutes
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Watch out

The oil temperature should not be too high, otherwise the meat will instantly clump, stick, and toughen.

Ingredients:Cooking oil (15 ml)minced lean pork
Tools:spatulawok
06
Active Cooking
00:05:59
  • Leaving residual oil in the wok, add chopped scallions and garlic to stir-fry until fragrant
  • Add 15g spicy bean paste and stir-fry until aromatic and red oil releases
local_fire_departmentMedium-low heat, about 90 seconds
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Watch out

The bean paste must be stir-fried until red oil appears for the flavor.

Ingredients:Garlicscallionspicy bean paste (15 g)
Tools:spatulawok
07
Active Cooking
00:06:25
  • Add the shredded carrots and black wood ear mushrooms into the wok
  • Continue to stir-fry evenly until both vegetables are cooked through
local_fire_departmentMedium heat, about 90 seconds
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Watch out

The vegetables must be cooked until tender-crisp, otherwise they will remain hard and raw-tasting.

Ingredients:Carrotblack wood ear mushroom
Tools:spatulawok
08
Active Cooking
00:06:55
  • Put the cooked pork shreds back into the wok
  • Turn to high heat, and stir-fry quickly to combine
local_fire_departmentHigh heat, about 15 seconds
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Watch out

Stir-fry quickly over high heat after returning the pork, otherwise it will release excess water.

Ingredients:minced lean pork
Tools:spatulawok
09
Active Cooking
00:07:10
  • Pour in the prepared fish-fragrant sauce and continue to stir-fry until all ingredients fully absorb the sauce
local_fire_departmentHigh heat, about 30 seconds
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Watch out

Stir continuously after pouring the sauce, otherwise the starch will settle and burn at the bottom.

Tools:spatulawok
10
Active Cooking
00:07:29
  • Finally, add the shredded green and red peppers, stir-fry quickly until crisp-tender
  • Once the sauce reduces and thickens, turn off the heat and plate
local_fire_departmentHigh heat, about 45 seconds
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Watch out

Stir-fry the peppers quickly over high heat until just tender-crisp, otherwise they will lose color and crunch.

Ingredients:red chiligreen chili pepper
Tools:spatulaserving platewok

groceryAll Ingredients

minced lean pork300 g
Salt3 g
light soy sauce25 ml
white pepper powder2 g
oyster sauce10 ml
cornstarch10 g
Cooking oil20 ml
Carrot1 piece
red chili1 piece
green chili pepper1 piece
Garlic4 clove
scallion1 piece
black wood ear mushroom50 g
water50 ml
Aged vinegar20 ml
white sugar10 g
spicy bean paste15 g

blenderAll Tools Needed

chef's knifecutting boardmixing bowlpeelerSpoonspatulawokserving plate