Shredded Pork With Yu Shon Sauce

This classic Chinese dish balances the earthy texture of rehydrated wood ear mushrooms with the tenderness of shredded pork. The Yu Shon sauce, a blend of soy, vinegar, garlic, and a touch of heat from bean paste, coats the ingredients in a glossy, savory glaze. Water chestnuts add a pleasant crunch, cutting through the richness of the meat. It is a quick, flavorful meal perfect for weeknight dinners, offering a complex flavor profile that is both spicy and sweet. Serve hot over steamed rice for a comforting, home-style experience.

Cooking Method: Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 137.3

Description

This classic Chinese dish balances the earthy texture of rehydrated wood ear mushrooms with the tenderness of shredded pork. The Yu Shon sauce, a blend of soy, vinegar, garlic, and a touch of heat from bean paste, coats the ingredients in a glossy, savory glaze. Water chestnuts add a pleasant crunch, cutting through the richness of the meat. It is a quick, flavorful meal perfect for weeknight dinners, offering a complex flavor profile that is both spicy and sweet. Serve hot over steamed rice for a comforting, home-style experience.

Ingredients

1/4 cup dried wood ear mushrooms
1/2 pound boneless pork, trimmed of fat
7 whole water chestnuts
1 egg beaten
1 teaspoon cornstarch
2 teaspoons soy sauce
1/2 teaspoon minced ginger
2 tablespoons sugar
2 tablespoons chicken broth or water
1 1/2 tablespoons soy sauce
2 1/2 teaspoons vinegar
4 cups oil, for frying
1/2 teaspoon hot bean paste
1 tablespoon cornstarch, mixed with 1 tablespoon water
1 tablespoon chopped green onion
1/2 teaspoon minced garlic
1/2 teaspoon sesame oil

Directions

1
Soak dried wood ear mushrooms in warm water for about 30 minutes until softened. Rinse well and shred into small pieces.
2
Cut the boneless pork into paper-thin slices, then shred into thin strips.
3
Crush the water chestnuts with a heavy cleaver or knife and shred them into small pieces.
4
In a bowl, combine the shredded pork, 2 teaspoons of soy sauce, 1 teaspoon of cornstarch, and the beaten egg. Mix well until the meat is moist and coated. If needed, add a little water to achieve a smooth consistency.
5
In a separate small bowl, combine 1 1/2 tablespoons of soy sauce, minced garlic, minced ginger, sugar, chicken broth, and vinegar to create the sauce mixture.
6
Heat oil in a wok or large skillet over medium-high heat.
7
Add the pork mixture, shredded wood ear mushrooms, and shredded water chestnuts to the hot oil. Stir-fry gently just until the meat changes color and is cooked through.
8
Immediately pour the meat and vegetable mixture into a large strainer set over a bowl to drain off the excess oil.
9
Return 1 to 2 tablespoons of the drained oil to the wok.
10
Add the hot bean paste to the oil and stir-fry briefly to release its aroma.
11
Add the drained meat and vegetable mixture back into the wok and stir-fry for 1 minute.
12
Pour in the soy sauce mixture and continue cooking, stirring constantly, for another minute.
13
Stir in the chopped green onion.
14
Stir the remaining cornstarch with water and add it to the wok. Stir quickly until the sauce thickens and coats the ingredients.
15
Remove from heat and stir in the sesame oil. Transfer to a serving plate and serve immediately.

Nutrition Facts

Servings 4

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.

Note

Ensure the pork is trimmed of excess fat for a cleaner flavor and better texture.

If fresh wood ear mushrooms are unavailable, dried are standard and require rehydration. Do not skip the rinsing step to remove any grit.

The "Yu Shon" sauce relies on the balance of sweet, sour, and salty flavors. Adjust the sugar or vinegar slightly to taste if desired.

For a spicier kick, increase the amount of hot bean paste or add a dash of chili oil.

This dish is best served immediately while hot and crisp. Leftovers can be refrigerated for up to 2 days but may lose some texture.

Keywords: shredded pork, yu shon sauce, chinese stir fry, wood ear mushrooms, water chestnuts, pork stir fry, soy sauce, bean paste, garlic, ginger, quick dinner, asian cuisine, wok cooking, spicy pork, vegetable stir fry

Read it online: https://www.chefs-mate.com/recipe/shredded-pork-with-yu-shon-sauce/