Entree: China – Hubei – 蒜蓉肉丝 ➤ Suàn róng ròu sī (Stir-fried shredded pork in a savory garlicky sauce with vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 15 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) pork tenderloin, thinly sliced into matchsticks (to be shredded after cooking)
- 1 tbsp (15 ml) light soy sauce for marinade
- 1 tsp (5 ml) Shaoxing wine for marinade
- 1 tsp (4 g) cornstarch for marinade
- 2 tbsp (30 ml) vegetable oil, divided
- 4 cloves (about 0.42 oz (12 g)) garlic, minced
- 1 tbsp (15 g) fermented chili paste or doubanjiang (optional for color and heat)
- 2 tbsp (30 ml) light soy sauce for sauce
- 1 tbsp (15 ml) Chinese black vinegar or Chinkiang vinegar
- 1 tbsp (15 g) granulated sugar
- 3 tbsp (45 ml) chicken stock or water
- 1 tsp (4 g) cornstarch mixed with 2 tbsp (30 ml) water to make a slurry
- 1 medium carrot, about 4 oz (115 g), julienned
- 1 small green bell pepper, about 3 oz (85 g), thinly sliced
- 2 scallions, about 2 oz (55 g), cut into 1 in (2.5 cm) lengths
- 1 tsp (5 ml) sesame oil
- Salt to taste
- White pepper to taste

Show original ingredient measurements

- 1 lb (454 g) pork tenderloin, thinly sliced into matchsticks (to be shredded after cooking)
- 1 tbsp (15 ml) light soy sauce for marinade
- 1 tsp (5 ml) Shaoxing wine for marinade
- 1 tsp (4 g) cornstarch for marinade
- 2 tbsp (30 ml) vegetable oil, divided
- 4 cloves (about 12 g) garlic, minced
- 1 tbsp (15 g) fermented chili paste or doubanjiang (optional for color and heat)
- 2 tbsp (30 ml) light soy sauce for sauce
- 1 tbsp (15 ml) Chinese black vinegar or Chinkiang vinegar
- 1 tbsp (15 g) granulated sugar
- 3 tbsp (45 ml) chicken stock or water
- 1 tsp (4 g) cornstarch mixed with 2 tbsp (30 ml) water to make a slurry
- 1 medium carrot, about 4 oz (115 g), julienned
- 1 small green bell pepper, about 3 oz (85 g), thinly sliced
- 2 scallions, about 2 oz (55 g), cut into 1 in (2.5 cm) lengths
- 1 tsp (5 ml) sesame oil
- Salt to taste
- White pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate the pork: toss the pork matchsticks with 1 tbsp (15 ml) light soy sauce, 1 tsp (5 ml) Shaoxing wine, and 1 tsp (5 ml) cornstarch. Let sit 15 minutes.
2. Make the sauce: in a small bowl combine 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) black vinegar, 1 tbsp (15 ml) sugar, 3 tbsp (45 ml) chicken stock, the cornstarch slurry, and the fermented chili paste if using; set aside.
3. Heat a wok or large skillet over high heat until very hot, then add 1 tbsp (15 ml) vegetable oil. Add the marinated pork in a single layer and stir-fry until just cooked through, about 2–3 minutes. Remove and shred lightly with spatula or chopstick into finer strips; set aside.
4. Add the remaining 1 tbsp (15 ml) vegetable oil to the wok. Stir-fry the minced garlic briefly until fragrant (about 15–20 seconds), then add the carrot and bell pepper and stir-fry 1–2 minutes until still crisp-tender.
5. Return the shredded pork to the wok, pour in the prepared sauce, and toss vigorously until the sauce thickens and coats the pork and vegetables, about 1 minute.
6. Stir in the scallions and sesame oil, adjust seasoning with salt and white pepper to taste, and serve immediately over steamed rice.

1. Marinate the pork: toss the pork matchsticks with 1 tbsp light soy sauce, 1 tsp Shaoxing wine, and 1 tsp cornstarch. Let sit 15 minutes.
2. Make the sauce: in a small bowl combine 2 tbsp light soy sauce, 1 tbsp black vinegar, 1 tbsp sugar, 3 tbsp chicken stock, the cornstarch slurry, and the fermented chili paste if using; set aside.
3. Heat a wok or large skillet over high heat until very hot, then add 1 tbsp vegetable oil. Add the marinated pork in a single layer and stir-fry until just cooked through, about 2–3 minutes. Remove and shred lightly with spatula or chopstick into finer strips; set aside.
4. Add the remaining 1 tbsp vegetable oil to the wok. Stir-fry the minced garlic briefly until fragrant (about 15–20 seconds), then add the carrot and bell pepper and stir-fry 1–2 minutes until still crisp-tender.
5. Return the shredded pork to the wok, pour in the prepared sauce, and toss vigorously until the sauce thickens and coats the pork and vegetables, about 1 minute.
6. Stir in the scallions and sesame oil, adjust seasoning with salt and white pepper to taste, and serve immediately over steamed rice.