Young Ginger Shredded Pork (仔姜炒肉丝)

Young ginger shredded pork (仔姜炒肉丝, zi jiang chao rou si) is a beloved seasonal Hunan dish that celebrates the arrival of late summer and early autumn young ginger. Unlike mature dried ginger, young ginger (仔姜) is tender, juicy, and only mildly spicy, with a refreshing zing that pairs perfectly with lean pork. The pork is cut into fine shreds and quickly stir-fried with julienned young ginger and green peppers, creating a dish that is aromatic, slightly spicy, and deeply satisfying. Every bite delivers a delightful crunch from the young ginger, balanced by the savory richness of the pork.

Ingredients

The key ingredient is fresh young ginger — look for ginger with thin, pink-tinged skin and plump, juicy rhizomes. If you cannot find young ginger, you can substitute with regular ginger, but the flavor will be more pungent and less crunchy.

• 300 g pork tenderloin, cut into thin shreds
• 150 g young ginger, julienned
• 2 green peppers, seeded and julienned
• 1 red chili, julienned
• 3 garlic cloves, sliced
• 2 scallions, cut into sections
• 1 tbsp cooking wine (Shaoxing wine)
• 1 tbsp light soy sauce
• 1/2 tsp dark soy sauce
• 1/2 tsp salt
• 1 tsp sugar
• 1 tsp cornstarch
• 1 tsp rice vinegar
• 2 tbsp cooking oil
• 1 tsp sesame oil

Step-by-Step Instructions

1. Prepare the pork. Cut the pork tenderloin against the grain into thin slices, then cut the slices into fine shreds about 5 cm long and 3 mm thick. Uniform shreds ensure even cooking and a better texture. Place the pork in a bowl and add the cornstarch, 1 teaspoon of cooking wine, and a pinch of salt. Mix well until every shred is coated. Let it marinate for 10 minutes. The cornstarch coating (velveting) keeps the pork tender and prevents it from drying out during the quick stir-fry.
2. Prepare the young ginger and peppers. Wash the young ginger thoroughly — there is no need to peel it since the skin is thin and tender. Cut it into thin slices, then cut the slices into fine julienne strips about 5 cm long. The shreds should be similar in size to the pork shreds for even cooking and a uniform appearance. Seed the green peppers and cut them into similar julienne strips. Slice the red chili into thin strips and set everything aside. The visual contrast of green pepper, red chili, and pale yellow ginger makes this dish as beautiful as it is delicious.
3. Stir-fry the pork. Heat a wok over high heat until it begins to smoke. Add 1 tablespoon of cooking oil and swirl to coat the wok. Add the marinated pork shreds in a single layer and let them sear for 10 seconds without stirring. Then stir-fry vigorously for 1 to 2 minutes, breaking up any clumps, until the pork is no longer pink and is lightly golden on the edges. Remove the pork from the wok and set it aside on a plate. This two-stage cooking method ensures the pork stays tender while developing a nice sear.
4. Stir-fry the ginger and aromatics. Add the remaining 1 tablespoon of oil to the wok. Add the sliced garlic and stir-fry for 10 seconds until fragrant. Add the julienned young ginger and green peppers. Stir-fry over high heat for about 1 minute — the ginger should soften slightly but still retain its crunch. The young ginger cooks much faster than mature ginger, so be careful not to overcook it. The aroma will be bright and zesty, filling your kitchen with a wonderful fragrance.
5. Combine and season. Return the pork to the wok. Add the remaining cooking wine, light soy sauce, dark soy sauce, sugar, salt, and rice vinegar. Stir-fry everything together for 30 seconds, tossing constantly so that all the ingredients are evenly coated with the seasonings. The rice vinegar adds a subtle tang that brightens the dish and enhances the ginger flavor. Add the scallion sections and red chili strips, and give everything one final toss.
6. Finish and serve. Drizzle with sesame oil and turn off the heat. Transfer to a plate and serve immediately with steamed white rice. The dish is best enjoyed right away while the young ginger is still crisp and the pork is tender and hot. The combination of textures — tender pork, crunchy ginger, and crisp peppers — makes every bite a delight. This is a dish that truly captures the essence of seasonal Hunan cooking: simple ingredients, bold flavors, and perfect timing.

Variations

This versatile stir-fry can be adapted in several delicious ways. Here are some popular variations.

With bamboo shoots

Add julienned cooked bamboo shoots along with the ginger for extra crunch and a more complex flavor profile. The bamboo shoots absorb the savory sauce beautifully.

With wood ear mushrooms

Add soaked wood ear mushrooms for a contrasting texture. The slippery mushrooms pair well with the crunchy ginger and tender pork.

Nutrition

Estimated values per serving (recipe serves 3).

Values are estimates. Actual nutrition will vary depending on specific ingredients and portion sizes.

Frequently Asked Questions

Related Recipes

If you enjoyed this seasonal ginger and pork stir-fry, try these other Hunan stir-fry classics that are equally delicious.

• → Hunan Stir-Fried Pork
• → Xiangxiang Stir-Fried Pork
• → Dry-Fried Shredded Pork
• → Green Pepper Beef Stir Fry
• → Twice-Cooked Pork
• → Tiger Skin Peppers