Yu-Shiang Shredded Pork (Sautéed with Spicy Garlic Sauce)

Prep time

Ropot cook


5 minutes       

5 minutes                  



300g pork fillet                                 100g water-soaked bamboo shoots

½ cup black fungus                           2 marinated chili pepper

1 tablespoon oil                                 1 teaspoon white sugar

1 green onion                                     3 slices of ginger

3 garlic cloves                                   1 tablespoon Pixian bean paste

1 teaspoon soy sauce                         1 tablespoon vinegar

1 tablespoon starch flour


  1. Wash and shred the pork. Put it in container, add soy sauce and starch flour, and then mix evenly. Finely chop the bamboo shoots, black fungus, marinated chili, ginger and garlic.
  2. Mix the white sugar, spiced vinegar, soy sauce, green onion, ginger, garlic and starch flour to make Yu-Xiang (spicy garlic) sauce.
  3. Add oil into the cooker, and then add Pixian bean paste, shredded pork and marinated chili in that order. Close the lid and press the “Function” key to select “Stir-fry”.
  4. After the cooking program is completed, add bamboo shoots, black fungus and Yu-Xiang sauce, press the “Function” key to select “Stir-fry”, and then press “-” key to reduce 1 minute of cooking time.