Home-styleEasy 20 min serves 2

Carrot Shredded Pork (胡萝卜炒肉丝)

Name: Carrot Shredded Pork (胡萝卜炒肉丝)
Total time: 20 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: pork tenderloin, julienned; carrots, julienned; light soy sauce; Shaoxing wine; cornstarch; garlic cloves, minced; neutral oil; salt

胡萝卜炒肉丝 · hú luó bo chǎo ròu sī

家庭快手版 · Home version: Home version: simple stir-fry with pork and carrots, a touch of garlic.

Carrot shredded pork is one of those unglamorous-but-addictive dishes that appears on almost every Chinese family's weekly rotation.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →Quick & Easy Kid-Friendly

Ingredients

pork tenderloin, julienned猪里脊切丝🛒 local200 g
carrots, julienned胡萝卜切丝🛒 local2 medium (~200 g)
light soy sauce生抽🏮 asian1 tbsp
Shaoxing wine料酒🏮 asian1 tbsp
cornstarch玉米淀粉🛒 local1 tsp
garlic cloves, minced蒜末🛒 local2 cloves
neutral oil食用油🛒 local2 tbsp
salt盐🛒 local¼ tsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Cut pork into 4 cm × 3 mm strips. Toss with Shaoxing wine and cornstarch. Rest 10 minutes.
🔍 Look for 10 分钟 · 10 minutes
Visual: 肉丝裹上晶莹浆液Pork coated in glossy slurry
You know it's right when: Surface is tacky
2Peel carrots and cut into matchstick strips, similar width to the pork. Mince garlic.
🔍 Look for
Visual: 胡萝卜丝均匀橙红如细棍Carrot strips are uniform orange matchsticks
You know it's right when: Uniform width and thickness
3Heat oil in a wok over high heat. Add pork and sear 30 seconds. Stir-fry until white.
🔍 Look for High heat 30-45 秒 · 30-45 seconds
Visual: 肉丝边缘变白，肥肉出油Pork edges opaque white, fat rendered
You know it's right when: Pork sizzles and releases from pan
4Add carrots and garlic. Stir-fry 2 minutes until carrots soften but retain crunch.
🔍 Look for High heat 2 分钟 · 2 minutes
Visual: 胡萝卜变鲜亮橙色，表面微油亮Carrots turn vibrant orange and slightly glossy
You know it's right when: Carrot snaps with slight give, not raw-hard
5Add soy sauce and salt. Toss 15 seconds. Serve immediately.
🔍 Look for
Visual: 菜肴油亮、均匀挂汁Everything glossy and well-coated
You know it's right when: No watery pool at the bottom

Tips

· Carrots are denser than most stir-fry vegetables — cut them thin.
· A touch of oil helps release the beta-carotene in carrots.
· This is a great kid-friendly dish.
· Leftover carrots and pork can be wrapped in a rice paper roll.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine