Skip the takeout menu and bring bold Chinese-inspired flavor to your kitchen with Peking Shredded Pork. This quick stir-fry combines finely sliced pork tenderloin with rich Peking sauce, garlic, and scallions for a savory, sweet-and-tangy dish that comes together in about 25 minutes. Served in soft moo shu wrappers, it’s a delicious option for a weeknight dinner when you want something flavorful without spending hours at the stove.
The key to this recipe is preparing the pork properly before it hits the wok. Start with pork tenderloin and slice it thinly across the grain, then cut the slices into fine shreds. The pork is marinated with salt, light soy sauce, water, Shaoxing cooking wine, white pepper, and cornstarch. This short resting period helps the meat absorb the seasonings, while the cornstarch and a little vegetable oil help create a tender texture during cooking.
Wok Pan
Blue Diamond Hybrid Nonstick Stainless Steel 12” Wok with Lid, PFAS-Free Ceramic Diamond Bond Stir-Fry Pan, Induction Ready, Dishwasher & Oven Safe, Metal Utensil Safe, Stay-Cool Handle, Silver.
A carbon steel wok is an excellent tool for this recipe because it heats quickly and gives you room to stir-fry the pork over high heat. Make sure the wok is thoroughly hot before adding the oil and meat. The pork cooks very quickly, so have the Peking sauce and garlic ready before you begin. Once the shredded pork changes color, add the sauce, toss everything together, and serve immediately.
The finished dish has a rich, glossy coating that complements the delicate pork without overwhelming it. Thinly sliced leek or scallion adds a fresh finish, while moo shu wrappers make it easy to serve the pork as a handheld meal. For a complete Chinese-inspired dinner, pair it with mushroom spring rolls, soybean sprout soup, or steamed vegetables.
With its short cooking time and restaurant-style flavor, Peking Shredded Pork is a practical recipe to keep in your weeknight rotation. Prepare the ingredients in advance, heat your wok, and you’ll have a satisfying meal ready before delivery could arrive.
Serve this with some crispy Ragoons, Soybean Sprout Soup or some crunchy Mushroom Spring Rolls.
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Peking Shredded Pork
- Total Time: 25
- Yield: 4 1x
Ingredients
- 1/2 lb Pork tenderloin finely shredded
- 2 tbsp. Peking sauce
- 4 tbsp. cooking oil
- 2 garlic cloves
- 1/2 tbsp. vegetable oil
- 2 leek scallion for serving white part only
- 20 moo shu wrappers for serving
Marinade
- ½ tsp. salt
- 1 tbsp. light soy sauce you can mix with ½ tsp dark soy sauce for a darker version
- 1 tbsp. water
- ½ tbsp. cooking wine Shaoxing wine
- ¼ tsp. white pepper
- 2 tsp. cornstarch
- 2 tsp. vegetable cooking oil
Instructions
- How to cut the pork tenderloin| Cut the tenderloin into thin slices (around 0.5cm in thickness) and then pile them as a gentle slope. Then cut the slices into shreds.
- Transfer the pork shreds to a larger bowl, add salt. Stir in one direction for half minutes, and then add water white pepper, light soy sauce and cooking wine. Combine well and make sure the pork absorbing all the liquid and marinating for at least 15 minutes.Then add around ½ tablespoon of cornstarch and mix well. Then mix in 2 teaspoons of vegetable cooking oil.
- Heat the wok firstly until really hot and then add oil and continue heating for 30 seconds. Add the pork shreds in and fry quickly for no more than 10 seconds or until the sheds changes turns pale. It is completely ok if it contains some pink inside.
- Add the Peking style sauce. Mix well and serve immediately.
- Prep Time: 20
- Cook Time: 5
- Category: Entree
- Method: Wok
- Cuisine: Chinese