Shredded Pork With Yu Shon Sauce

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Servings: 4 servings Difficulty: Advanced
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Tender shredded pork tossed in a savory, aromatic Yu Shon sauce with wood ear mushrooms and chestnuts.
Shredded Pork With Yu Shon Sauce recipe image
Shredded Pork With Yu Shon Sauce recipe image
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Shredded Pork With Yu Shon Sauce

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 137.3

Description

This classic Chinese dish features tender, paper-thin strips of pork stir-fried with crisp wood ear mushrooms and sweet chestnuts. The Yu Shon sauce provides a perfect balance of savory, sweet, and tangy flavors, enhanced by aromatic ginger and garlic. The texture is a delightful contrast between the silky pork and crunchy vegetables. It is an elegant yet approachable meal that comes together quickly, making it ideal for weeknight dinners or when you want to impress guests with traditional flavors. Serve over steamed rice for a complete, satisfying experience.

Directions

  1. Soak dried wood ear mushrooms in warm water until softened, about 30 minutes.
  2. Drain, rinse well, and shred the wood ear mushrooms into thin strips.
  3. Cut boneless pork into paper-thin slices and then shred into thin strips.
  4. If using whole chestnuts, crush them slightly with a heavy cleaver or knife and shred/chop into small pieces.
  5. In a bowl, combine shredded pork, soy sauce, cornstarch, and the beaten egg. Mix well until the meat is evenly coated and moist. Add a little cornstarch-water solution if the mixture is too dry.
  6. In a small bowl, whisk together the remaining soy sauce, minced garlic, minced ginger, sugar, chicken broth, and vinegar to create the sauce.
  7. Mix the remaining cornstarch with water to create a slurry. Set aside.
  8. Heat oil in a wok or large skillet over medium-high heat.
  9. Add the pork mixture, wood ear mushrooms, and chestnuts to the hot oil. Stir-fry gently just until the meat changes color and is cooked through.
  10. Immediately transfer the meat and vegetable mixture to a large strainer set over a bowl to drain off excess oil.
  11. Return 1 to 2 tablespoons of the drained oil to the clean wok or pan.
  12. Add the hot bean paste to the oil and stir-fry briefly to release its aroma.
  13. Return the drained meat and vegetable mixture to the pan. Stir-fry briefly to combine with the bean paste.
  14. Pour in the prepared soy sauce mixture and continue cooking, stirring constantly.
  15. Stir in the chopped green onions.
  16. Give the cornstarch slurry a quick stir and pour it into the pan. Stir continuously until the sauce thickens and coats the ingredients.
  17. Remove from heat and mix in the sesame oil.
  18. Transfer to a serving plate and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 137.3kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 2.8g14%
Cholesterol 45.4mg16%
Sodium 35.2mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 15.3g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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