Shredded pork with winter bamboo shoots and fish flavor
This dish is a classic Sichuan "fish-flavored" creation—though it contains no fish, its signature aroma comes from a balanced blend of pickled chili, garlic, ginger, and fermented black beans. It’s ideal for family dinners or festive gatherings, offering a bold, savory-sour-spicy taste with tender pork and crisp bamboo shoots. The texture contrast between silky meat and crunchy shoots enhances the eating experience.
味: Savory, spicy, sour, slightly sweet, with umami depth from fermented ingredients and a clean finish合計時間: 35 minutes (including prep and cooking)人数: 2おすすめの人: Adults who enjoy bold flavors, Sichuan cuisine lovers, home cooks practicing wok skills予算: ¥25–¥35 (mid-range, depending on pork price)
材料
- Pork loin (300g
- julienned)
- winter bamboo shoots (150g
- julienned)
- green onion (2 stalks
- chopped)
- garlic (6 cloves
- minced)
- ginger (15g
- minced)
- pickled red chili (20g
- finely chopped)
- fermented black beans (10g
- mashed)
- sugar (10g)
- vinegar (15ml)
- light soy sauce (10ml)
- dark soy sauce (5ml)
- cornstarch (10g dissolved in 30ml water)
- vegetable oil (40ml)
栄養
Calories约480 kcal per serving
Protein28g (from pork and black beans)
Fat26g (mostly from cooking oil, moderate saturated fat)
Carbohydrates18g (mainly from sugar and starch slurry)
VitaminsVitamin C (from bamboo shoots and green onion), B1/B6 (from pork), trace vitamin A (from chili and ginger)
MineralsIron (pork), calcium (bamboo shoots), sodium (soy sauce and pickles—moderate intake advised)
コツ
- Use lean pork loin for best tenderness without excessive fat
- Do not overcook bamboo shoots—they should retain slight crunch
- Balance the “fish flavor” by adjusting vinegar and sugar to taste before final thickening
- Keep all ingredients prepped and within reach—this dish relies on fast, continuous stir-frying
手順
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