Fish Fragrant Shredded Pork
Hot Dishes

Fish Fragrant Shredded Pork

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Fish Fragrant Shredded Pork

About This Recipe

This savory Beef and Vegetable Stir-Fry is a deliciously balanced dish packed with tender beef, crisp potatoes, carrots, and wood ears, all coated in a rich, umami-packed sauce. Thinly sliced beef is marinated with ginger, black pepper, and peanut oil for extra flavor and tenderness, then quickly stir-fried to perfection. Fresh vegetables—crunchy carrots, starchy potatoes, and earthy wood ears—are tossed with aromatic scallions, garlic, and ginger before being glazed in a tangy-sweet sauce made with fish sauce, soy sauce, and a hint of vinegar. A final addition of green pepper shreds adds a fresh, vibrant finish. Perfect served over rice, this stir-fry is a quick, flavorful meal that brings together textures and tastes in every bite!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • beef 200g
The aromatics
  • potatoes 200g
  • carrots 100g
  • wood ears 50g
  • green peppers 100g
The sauce & seasonings
  • scallions 2 stalks
  • ginger 20g
  • garlic 10g
  • peanut oil 2 tbsp
  • fish sauce 1 tbsp
  • sugar 1 tsp
  • vinegar 1 tbsp
  • light soy sauce 1 tbsp
  • soy sauce 1 tbsp
  • water starch 1 tsp (starch) + 2 tbsp water

menu_book Directions

1
Step 1
Step 1
Cut the potatoes into shreds, soak them in water to remove starch, cut the carrots into shreds, and cut the wood ears into shreds.
2
Step 2
Step 2
Chop the scallions, ginger, and garlic into small pieces.
3
Step 3
Step 3
Cut the green peppers into shreds.
4
Step 4
Step 4
Cut the beef into shreds, put it in a bowl, add a small amount of salt, black pepper, starch, ginger, and peanut oil, and mix well to marinate for 10 minutes.
5
Step 5
Step 5
During the marinating process, mix the fish sauce, sugar, vinegar, light soy sauce, soy sauce, and water starch, and stir well.
6
Step 6
Heat the wok with oil, add the beef shreds, stir quickly, stir-fry until they turn white, and set aside. Leave some oil in the wok, stir-fry the scallions, ginger, and garlic, add the carrot, potato, and wood ear shreds, and stir-fry evenly. Pour in the fish sauce, stir-fry over high heat to thicken the sauce, and add the green pepper shreds before serving.

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