chinese

Yuxiang Shredded Pork with Wood Ear and Carrot

This stir-fried dish pairs lean pork loin with carrot, dried wood ear mushrooms and cooked white rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

35 g Protein

69 g Carbohydrates

24 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

104g lean pork loin 252 kcal
163g cooked white rice 212 kcal
59g carrot 24 kcal
7g dried wood ear mushrooms 2 kcal
9g vegetable oil 80 kcal
7g garlic 10 kcal
5g ginger 4 kcal
7g chili bean paste 13 kcal
9g light soy sauce 6 kcal
10g rice vinegar 2 kcal
7g sugar 27 kcal
5g cornstarch 19 kcal

Cooking instructions

dried wood ear mushrooms
Soak wood ear in warm water 15 minutes, then rinse, trim, and slice thin.
lean pork loinlight soy saucecornstarch
Mix pork with cornstarch and 1 tsp soy sauce; set aside 10 minutes.
chili bean pastelight soy saucerice vinegarsugar
Stir together the sauce: remaining soy sauce, vinegar, sugar, chili bean paste, and 2 tbsp water.
lean pork loinvegetable oil
Heat oil in a wok over high heat. Stir-fry pork until it turns pale and separates, 2 to 3 minutes.
carrotdried wood ear mushroomsgarlicginger
Add garlic and ginger, then carrot and wood ear; stir-fry 2 minutes.
light soy sauce
Pour in the sauce and toss 30 to 60 seconds until glossy. Serve with steamed rice.