Prepare to tantalize your taste buds with an extraordinary Chinese dish that will transport you straight to the bustling streets of Sichuan! This Shredded Pork with Tree Ears recipe is not just a meal, it's a flavor explosion that combines tender, juicy pork with the unique, delicate texture of tree ear mushrooms. Whether you're a culinary adventurer or a home cook looking to impress, this recipe promises to deliver a restaurant-quality experience right in your own kitchen.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 1/2 cup tree ear mushrooms, soaked
- 2 tbsp soy sauce
- 1 tbsp rice wine
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/4 cup cilantro, chopped
Instructions
- Begin by soaking the dried tree ear mushrooms in warm water for 20 minutes until they become soft and fully expanded. Drain and rinse thoroughly, then chop into smaller bite-sized pieces.
- Trim any excess fat from the pork tenderloin and slice it into thin, uniform strips against the grain to ensure tenderness.
- In a mixing bowl, combine the pork strips with soy sauce, rice wine, minced garlic, and minced ginger. Marinate for 15 minutes to allow the flavors to penetrate the meat.
- Heat a wok or large skillet over high heat. Add a small amount of cooking oil and wait until it becomes very hot.
- Add the marinated pork strips to the hot wok, stirring quickly to prevent sticking. Cook for 4-5 minutes until the meat is mostly white and slightly golden at the edges.
- Introduce the soaked tree ear mushrooms to the wok, continuing to stir-fry for an additional 3-4 minutes until the pork is fully cooked and the mushrooms are tender.
- Remove from heat and garnish with freshly chopped cilantro. Serve hot with steamed rice.
Tips
- Mushroom Prep is Key: When soaking tree ear mushrooms, use warm water and give them ample time to fully expand. Rinse thoroughly to remove any grit or debris.
- Slice Against the Grain: For the most tender pork, always slice the tenderloin against the grain into thin, uniform strips.
- High Heat is Your Friend: Use a wok or heavy skillet and ensure it's scorching hot before adding the meat to achieve that perfect golden-edged sear.
- Don't Overcrowd the Pan: Cook the pork in batches if necessary to ensure each piece gets a nice caramelization.
- Marinating Matters: Let the pork sit in the marinade for at least 15 minutes to enhance flavor and tenderness.
- Fresh Herbs Make a Difference: The cilantro isn't just a garnish – it adds a fresh, bright note that elevates the entire dish.
- Serve Immediately: This dish is best enjoyed hot, straight from the wok, paired with steamed rice to soak up all those delicious juices.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 35g
Fat: 8g
Saturated Fat: g
Cholesterol: 90mg
