Shredded pork in hot garlic sauce, also named as Yu Xiang Rou Si(鱼香肉丝), is one of the most outstanding dishes in the entire Chinese recipe canon! The bulk of the work comes before you ever put one molecule of anything in the pan. Season with salt and pepper. Stir until garlic turns light brown in color. And they very particular attention to the fish taste and they always add salt, green onion, ginger, garlic, cooking wine, vinegar and soy sauce to seasoning with the fish to remove the fishy taste. Keep around 1 tablespoon of oil and fry garlic, ginger and scallion until aromatic. Long-time ago, there was a Sichuan businessman. In a small bowl, whisk together hoisin sauce, catsup, soy sauce, garlic and sugar. Add water, sugar, and soy sauce and toss to coat. Transfer stir-fried pork back to wok. Origin of Shredded Pork with Garlic Sauce. Return pork sliced in, add dark soy sauce and black beans sauce… Remove the extra oil and save them for vegetable stir fries. Roast in the middle of the oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Chop the celery and green pepper into 1" pieces. Place fresh pepper sections in to fry for 1 minute or until slightly softened. Heat a wok (dry), then add 2 tablespoons of peanut oil. Place tenderloin in baking pan and coat with hoisin sauce mixture. His family liked to eat fish. Chinese garlic sauce—similar to brown-sauce—is quite popular on Chinese restaurant and takeout menus. Fold in bean paste and add pickled peppers, red pepper, garlic sprouts, mushrooms, and pork. Peel and mince the garlic. If desired, add more egg-starch mixture to thicken sauce. Easy Garlic Ginger Glazed Sticky Pork-As with many stir-fries -and this could be considered one- Easy Garlic Ginger Glazed Sticky Pork relies on the cook having everything prepared and set out before any flame or heat source comes anywhere near the pan. Heat wok over high heat and fry green onion, garlic, and ginger. When oil is heated add half of the chopped garlic. Add the pork and stir-fry until it begins to turn white. Add the soy sauce and rice vinegar and stir for 30 seconds. Although garlic sauce is found in traditional Chinese dishes, the version we are familiar with has been Americanized to accommodate Western palates and perhaps make it easier for restaurant chefs to find the ingredients here in the States.