Sichuan Shredded Pork on Rice

Name: Sichuan Shredded Pork on Rice
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: For 4 people
Cuisine: China
Ingredients: 450–675 g/1–1½ lb/3 cups tenderloin of pork, cut into julienne strips; 1 tsp peanut oil; 1 tsp sesame oil; 56 g/2 oz/½ cup dried shiitake mushrooms, soaked in hot water for, 30 minutes, then sliced; 2 tbsp peanut oil; 450 g/1 lb/2 cups Thai Fragrant or other long grain rice; 450 g/1 lb/2 cups Thai Fragrant or other long grain rice; 2 tbsp water; 1 tbsp rice vinegar; 1 tbsp Shaohsing wine or dry sherry; 1 tbsp Shaohsing wine or dry sherry; 2 tbsp yellow bean sauce; 2–5 small dried red chillies, soaked in hot water for 10 minutes, then drained; 1 tspchopped ginger root; 4–5 doves garlic, chopped; 1 tsp light soy sauce; 1 tsp cornflour, dissolved in 1 tbsp water; 1 tsp cornflour, dissolved in 1 tbsp water; ¼ tsp chilli powder; 1 tsp sugar; 1 tbsp light soy sauce; 56 ml/2 fl oz/¼ cup stock or water; 56 ml/2 fl oz/¼ cup stock or water; 112 g/4 oz/1 cup spring onions/scallions, trimmed and cleaned, then cut into rounds; 112 g/4 oz/1 cup spring onions/scallions, trimmed and cleaned, then cut into rounds; 112 g/4 oz/⅔ cup canned bamboo shoots, drained and rinsed, then cut into matchsticks; 6–8 canned water chestnuts, rinsed and sliced

Preparation info

For
4
people

Difficulty
Easy
Ready in
35 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

On one of our research trips for this book we arrived in Taipeh after a few days in Hong Kong, where we had had several superb Cantonese meals. Wonderful as those had been, I confess it was a treat for me to find myself in a Sichuan restaurant in Taipeh, enjoying this hot and spicy pork; it was one of a spread of equally robust dishes which occupied the centre of the round table, to which everyone in the party helped themselves. To go with them, we each had a bowl of gleaming white rice.

Ingredients

Asia
China
Hong Kong
Spicy

Ingredients

Method