Szechwan Fish Flavoured Shredded Pork Recipe
About Szechwan Fish Flavoured Shredded Pork Recipe:
A pork stir fry and vegetables tossed in a delicious sauce that offers a variety of sweet sour spicy and salty flavours. A quick, easy and utterly delicious meal good for any night of the week. A signature dish of Sichuan cuisine, shredded pork with garlic sauce delivers a sophisticated and addictive taste: tangy, spicy, sweet & sour. The Chinese Moon Festival is the perfect occasion for a sensational dinner. Szechuan cuisine has very bold flavors and spiciness resulting from use of garlic and chili peppers.
- 40 mins
- 24 Ingredients
Ingredients for Szechwan Fish Flavoured Shredded Pork Recipe
- As required Ingredients for pork marinade
- 225 gram Pork Tenderloin
- 2.50 tablespoon Soy sauce
- 3.50 teaspoon Cornstarch
- 1 teaspoon Vegetable Oil
- As required Ingredients for instant ginger chilli pickle
- 170 gram Red chilli
- 50 gram Ginger
- 1 tablespoon Vinegar
- 3 teaspoon Sugar
- 1 teaspoon Salt
- As required Ingredients for sauce
- 2 tablespoon Pickled ginger chilli blend
- 1 tablespoon Black vinegar
- 1/4 cup Water
- As required Ingredients for stir fry
- 2 tablespoon Oil
- 225 gram Pork
- 1 tablespoon Garlic
- 110 gram Carrot
- 85 gram Green chilli
- 85 gram Black fungus
- As required Equipment
- As required Wok
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Szechwan Fish Flavoured Shredded Pork Recipe
Cut ½ pound pork tenderloin into strip and place them in a bowl.
Add 1 ½ tbsp soy sauce, 2 tsp cornstarch, 1 tsp vegetable oil. Mix well together and set aside for 30 minutes to marinate.
To make instant pickled chilli and ginger, in a grinder jar add 3 oz chilli, 2 oz ginger, 1 tbsp vinegar, 2 tsp sugar, 1 tsp salt and blend till smooth. Transfer to a small airtight container and refrigerate for 24 hours.
To make the sauce, in a small bowl add 2 tbsp pickled ginger chilli blend, 1 ½ tsp cornstarch, 1 tbsp black vinegar, 1 tbsp soy sauce , 1 tsp sugar, ¼ cup water.
Heat the wok till smoking and add 1 tbsp oil.
When oil is hot add the strip of pork and stir fry for a few minutes till the pork changes colour and becomes fragrant. Take it out of the wok and set it aside.
Add 1 tbsp of oil into the wok again, add 1 tbsp minced garlic, fry for 1 minute till fragrant.
Then add 4 oz shredded carrot, 3 oz shredded green chilli, 3 oz shredded red chilli, 3 oz shredded black fungus and stir fry for 2 to 3 minutes.
Next add the pork back into the wok and mix all the ingredients together.
Turn the heat to low and push the pork and vegetables to the side. Add the sauce.
Stir the sauce till it starts to thicken and then mix it in with the rest of the ingredients. Toss together so that all the pork and vegetables are well coated with the sauce. Check for salt and adjust accordingly. Serve hot.