Peking Shredded Pork with Sweet Bean Sauce
Shredded pork stir-fried in sweet bean sauce is served over a bed of scallion strips, releasing a rich, aromatic sauce with a balanced savory-sweet flavor.
Ingredients
pork tenderloin (cut into shreds along the grain after washing)
150g
Chinese scallion (cut into thin shreds)
1/2
sweet bean sauce
2 tbsp
cooking wine
1 tbsp
ginger (cut into shreds)
1 slice
cornstarch
1 tbsp
light soy sauce
1 tsp
Instructions
1
Marinate
Wash the pork tenderloin, cut it into shreds along the grain, then marinate with cooking wine, cornstarch, and light soy sauce for 10 minutes. Drain off the excess liquid.
2
Layer the base
Cut the Chinese scallion into thin shreds and spread them evenly on a serving plate.
3
Stir-fry the pork shreds
Heat oil in a wok, add shredded ginger and stir-fry until fragrant. Pour in the marinated pork shreds and stir-fry for about 10 seconds until most of the meat changes color, then remove and set aside.
4
Make the sauce
Add 2 tbsp of sweet bean sauce to the wok and stir-fry until fragrant. Add a small amount of water if needed. Once the sweet bean sauce thickens into a sauce, add the pork shreds and stir-fry to coat the meat evenly. Turn up the heat to reduce the sauce slightly, then immediately transfer the pork shreds over the scallion on the plate. Mix the pork and scallion together before serving.
