Fish Fragrant Pork slivers

barbara lentz


Fish-fragrant pork slivers is a Sichuan's dish. It doesn't have nothing to do with fish. It is a style of cooking that you will find salty, sweet, sour and spicy. It is infused with garlic, ginger, and scallions. It's hard to find pickled chili paste so I have a recipe for that on Just a pinch or you can just add some vinegar to regular chili paste. This dish can be served with rice. It's delicious


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24 Hr
5 Min



  • 2 Tbsp
  • 1 lb
    pork loin cut into small slivers

  • 2 tsp
    soy sauce
  • 1 tsp
    shaoxing wine or sherry
  • 1 Tbsp
  • 1 Tbsp
    cold water

  • 2 tsp
    white sugar
  • 2 tsp
    chinese black vinegar or balsamic
  • 1 tsp
    soy sauce
  • 1 tsp
  • 3 Tbsp
    chicken stock
  • BOWL 1

  • 3 Tbsp
    pickled chili paste
  • BOWL 2

  • 1 Tbsp
    each minced garlic and ginger
  • BOWL 3

  • 1 c
    cloud-ear mushrooms also called black ear mushrooms soaked in hot water for 30 minutes and diced
  • BOWL 4

  • 2
    green onions chopped

How to Make Fish Fragrant Pork slivers


  1. Mix the ingredients for the marinade together. Place the meat in the marinade and marinate at least 1 hour or overnight.
  2. Mix the ingredients for the sauce together in a bowl and set aside. Have all your ingredients lined up on counter in their separate bowls.
  3. Add the oil to a wok or large skillet. Add the pork and cook until white on both sides. Keep your wok or skillet over the heat but tilt it so the oil runs down pushing the meat out of the way. Add the picked chili paste and let cook 1 minute then add the garlic and ginger to the oil and chili paste. Level your wok again and add the mushrooms and sauce. Stir fry cooking until everything is warmed through about 1 minute. Remove from heat and top with green onions.

Printable Recipe Card

About Fish Fragrant Pork slivers

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Chinese

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