Wild Rice Shoot Shredded Pork (茭白肉丝)

Instructions

1. 1Peel the tough outer layer from the wild rice shoots. Slice lengthwise into 4 cm × 3 mm strips. Pat dry.

   🔍 Look for

   Visual: 丝条乳白均匀、厚薄一致Strips are creamy white and uniformly thick

   You know it's right when: No fibrous stringiness when bent

2. 2Toss pork strips with Shaoxing wine and cornstarch. Let marinate 10 minutes.

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 肉丝均匀裹浆，表面微黏Meat is evenly coated, surface tacky

   You know it's right when: Liquid absorbed, surface is glossy

3. 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: 肉丝变白，表面丝滑Pork turns opaque white, exterior silky

   You know it's right when: No pink remaining; surface is glossy

4. 4Add garlic and wild rice shoot strips. Stir-fry 1 minute until shoots are bright and slightly wilted.

   🔍 Look for High heat 1 分钟 · 1 minute

   Visual: 茭白从哑光变油亮，边缘微透明Shoots turn from matte to glossy white; edges slightly translucent

   You know it's right when: Shoots are tender-crisp, not raw or mushy

5. 5Add light soy sauce, salt, and sugar. Toss 15 seconds. Serve immediately.

   🔍 Look for

   Visual: 酱汁薄薄挂面，茭白形态完整Sauce lightly coats everything; shoots still hold their shape

   You know it's right when: No watery pool at the bottom of the wok