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Sichuan yuxiang shredded pork in a sweet, sour, and spicy sauce is a beloved classic. A protein-rich, family dinner favorite with bold, fresh flavors.
Slice the pork loin into fine shreds, then mix with egg white, 1 tbsp cornstarch, 1 tsp soy sauce, and white pepper. Toss thoroughly and marinate for 10–15 minutes for tenderness.
Soak wood ear mushrooms in warm water until softened, then julienne with the bamboo shoots and carrot. Finely chop ginger, garlic, and scallion.
Heat 1 tbsp neutral oil in a wok over high heat. When shimmering, add half the scallions, ginger, and garlic. Stir-fry rapidly for 30 seconds to release aroma without burning.
Add pork shreds, stir-frying on high heat until the pieces turn opaque but not browned (about 1 minute). Remove and set aside to avoid overcooking.
Add another drizzle of oil if needed. Stir-fry the mushrooms, bamboo shoots, and carrot until just tender, 1–2 minutes, keeping the heat high.
Return pork to the wok. Add doubanjiang and fry for 30 seconds, then swiftly pour in soy sauce, black vinegar, sugar, shaoxing wine, and chicken stock. Keep stirring and reduce heat to medium.
Mix remaining 1 tbsp cornstarch with 2 tbsp water. Slowly stir into the wok to thicken the sauce, tossing to coat everything evenly.
Finish with sesame oil and remaining scallions. Give a final toss and serve hot with steamed rice.
