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Peking-Style Shredded Pork Stir-Fry

4 Servings

45 minutes

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Jin jiang rou si, or Peking shredded pork, is a simple stir-fry in which pork is cut into thin strips, quickly cooked and seasoned with an intensely flavorful mixture of which tián miàn jiàng, or sweet bean sauce, is a key ingredient. We’ve adapted the dish for Western kitchens by using a skillet instead of a wok and easy-to-find hoisin sauce in place of tián miàn jiàng. Marinating the strips of pork for a few minutes with soy and sherry, then coating them with cornstarch and oil (a process known as velveting), results in well-seasoned meat that browns well yet remains moist and tender. The coating also helps the sauce cling to the pieces. The savory-sweet dish typically is served with a wrapper of some sort (moo shu pancakes or bean curd sheets), but simple steamed rice is a good accompaniment, or try serving it in or with lettuce leaves.




Don’t cook the pork until well browned all around. It’s fine if the pieces are slightly underdone and retain a bit of pink when removed from the skillet. The strips are small enough to finish cooking with residual heat after they’re transferred to a plate.

45 minutes


  • pound pork tenderloin, trimmed of silver skin

  • 4

    tablespoons soy sauce, divided


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Tricia S.
April 30, 2023
Substitution Alert: What Happens When the Hoisin Expires?
Sometimes it helps to know what works when the pantry fails you. The date I wrote when I opened the hoisin sauce was at the onset of the pandemic, and the new jar had a broken seal. Buh-bye. So I used oyster sauce and a dollop of red miso paste instead, with great results. Served layered on lettuce leaves, rice, and separately stir-fried green beans, mushrooms, peppers. The pork had plenty of sauce for all the layers.
Sarah T.
July 8, 2022
Ridiculously delicious
We made this with tofu and several types of veggies, stir-frying each by themselves so that they could get a nice crisp to their edges. We put the tofu in place of the pork, coating it with the sherry sauce and cornstarch (after pressing it to remove moisture) and it came out beautifully. The flavors in this were spectacular so you really can't go wrong with whatever you decide to stir fry here. Will definitely use this recipe again!
Cameron B.

Came out awesome! Pork very soft and tender. My 7 year old ate it. I added a teaspoon of crushed Sichuan peppercorns. And served over sautéed pea pods and rice. Good trick to freeze the pork before slicing.

Emma S.

Delicious. Sautéed asparagus and mushrooms before cooking pork.

Jennifer B.

Just ok, nothing special, I might add tofu next time.