Yuxiang Shredded Pork

Ingredients

• 1 pound pork loin, cut into thin matchstick strips
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 3 tablespoons Chinese black vinegar
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 2 tablespoons water
• 3 tablespoons vegetable oil
• 3 tablespoons yuxiang pickled chile paste (paocai chile)
• 1 tablespoon garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 scallions, white and green parts separated, sliced
• 1/2 cup bamboo shoots, julienned
• 1/4 cup wood ear mushrooms, rehydrated and sliced
• 1/2 teaspoon ground Sichuan peppercorn
• steamed rice, for serving

Method

1. 1

   In a medium bowl, toss the pork strips with soy sauce, Shaoxing wine, and cornstarch. Let marinate for 15 minutes.

   15:00 · Marinate pork
2. 2

   In a small bowl, whisk together the black vinegar, sugar, soy sauce, cornstarch, and water to make the sauce. Set aside.

3. 3

   Heat 2 tablespoons vegetable oil in a 9-inch skillet or wok over high heat until shimmering. Add the pork and stir-fry until just cooked through, 2 to 3 minutes. Transfer to a plate.

   2:00 · Stir-fry pork
4. 4

   Add the remaining 1 tablespoon oil to the skillet. Add the pickled chile paste, garlic, ginger, and scallion whites, and stir-fry until fragrant, about 1 minute.

   1:00 · Cook aromatics
5. 5

   Add the bamboo shoots and wood ear mushrooms to the skillet and stir-fry for 1 minute.

   1:00 · Cook vegetables
6. 6

   Return the pork to the skillet and pour in the sauce. Stir-fry until the sauce thickens and coats everything evenly, about 1 minute.

   1:00 · Simmer sauce
7. 7

   Stir in the ground Sichuan peppercorn and scallion greens, then remove from heat.

8. 8

   Serve immediately over steamed rice.