Homemade Dishes from a Man’s Kitchen: Rich and Flavorful “Fish-Fragrant Shredded Pork” That Pairs Perfectly with Rice

Text & Photos /Man’s Kitchen 1+1

Though there’s no fish in fish-fragrant shredded pork, it boasts a unique aroma and a variety of textures from its ingredients. One bite feels like a symphony in your mouth—rich and surprisingly delightful.
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Ingredients:
350g shredded pork tenderloin
1 bamboo shoot
5 dried black fungus (wood ear mushrooms)
1 tbsp minced ginger
2 tbsp minced garlic
1 scallion
2 tbsp chili bean paste
a pinch of sugar
1 tbsp soy sauce
Marinade:
3 tbsp soy sauce
a pinch of pepper
1 tsp sugar
1 egg
2 tsp sesame oil
2 tbsp rice wine
2 tbsp water
2 tbsp cornstarch
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Instructions:
1. Slice the pork, bamboo shoots, and black fungus into shreds. Finely chop the scallion, ginger, and garlic, then set aside.

2. Mix the pork slices with the marinade ingredients (excluding the cornstarch) and stir until the pork fully absorbs the liquid. Then add the cornstarch and mix well.

3. Heat oil in a wok, stir-fry the pork slices until 70% cooked, then remove and set aside.

4. In the same wok, sauté the minced scallion, ginger, and garlic until fragrant, then add the chili bean paste and stir-fry until aromatic.

5. Add the pork slices, black fungus, and bamboo shoot slices, and stir-fry until fully cooked.

6. Sprinkle a little chopped scallions on top before removing from heat, and it’s done!

Tips：
1. You can use pre-cooked bamboo shoots from the supermarket, so you won’t have to worry about seasonality or them turning bitter if overcooked.
2. Adjust the amount of spicy bean paste according to your taste.

Men's Kitchen 1+1
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