Shanghainese cuisine is renowned for its emphasis on fresh ingredients, balance of flavors, and complex textures. One dish that epitomizes these qualities is Braised Three Shreds, or “San Xian” in Mandarin. This comforting and savory dish features three key ingredients, each meticulously sliced into thin shreds, allowing them to absorb the rich, aromatic sauce during the cooking process. The result is a harmonious blend of flavors that captivates the palate while showcasing the essence of Shanghai’s culinary heritage.
Ingredients
To create a traditional Braised Three Shreds, you will need the following ingredients:
300g pork tenderloin (thinly sliced into shreds)
200g shiitake mushrooms (dried and soaked until soft, then sliced into shreds)
200g carrots (peeled and julienned)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine (Chinese rice wine)
1 tablespoon sugar (preferably rock sugar for a deeper flavor)
2 tablespoons vegetable oil
3 cloves garlic (minced)
1inch piece of ginger (thinly sliced)
250ml water or lowsodium chicken broth
1 teaspoon cornstarch (mixed with 2 tablespoons of water for thickening, optional)
Green onions (for garnish)
Instructions
1. Prepare the Ingredients:
Start by preparing the pork tenderloin, shiitake mushrooms, and carrots. Ensure all the ingredients are sliced into thin, uniform shreds for even cooking and a visually appealing presentation.
2. Marinate the Pork:
In a bowl, combine the sliced pork with a tablespoon of soy sauce and a teaspoon of Shaoxing wine. Allow it to marinate for at least 15 minutes. This step is crucial as it enhances the flavor of the meat while also adding a tenderizing effect.
3. StirFry the Aromatics:
Heat the vegetable oil in a large wok or frying pan over medium heat. Add the minced garlic and sliced ginger, stirring until fragrant, approximately 12 minutes. Be careful not to burn them, as this can impart a bitter taste.
4. Cook the Pork:
Add the marinated pork to the pan, cooking until it is browned and cooked through. Remove the pork from the pan and set it aside.
5. Sauté the Vegetables:
In the same pan, add the carrots and shiitake mushrooms. Stirfry for about 34 minutes until they begin to soften.
6. Combine and Braise:
Return the cooked pork to the pan with the vegetables. Pour in the remaining soy sauce, oyster sauce, sugar, and Shaoxing wine. Add the water or chicken broth, stirring to combine all the ingredients. Bring the mixture to a gentle simmer.
7. Simmer:
Cover the pan and let the mixture simmer on low heat for about 1015 minutes. This allows the flavors to meld and the shreds to absorb the sauce. If the sauce becomes too thick, feel free to add a bit more broth or water as needed.
8. Thicken the Sauce (Optional):
If you prefer a thicker sauce, stir in the cornstarchwater mixture and cook for an additional couple of minutes until it reaches your desired consistency.
9. Serve:
Remove from heat and transfer the Braised Three Shreds to a serving dish. Garnish with finely chopped green onions for a touch of color and added freshness. Serve hot alongside steamed rice or as part of a larger meal, allowing your guests to enjoy each bite of this flavorful dish.
Braised Three Shreds is not only a testament to the simplicity and elegance of Shanghainese cuisine, but it also embodies the warmth and hospitality common in Chinese culinary traditions. With its tender shreds and fragrant broth, this dish invites everyone to savor the beauty of homecooked meals. Whether you are entertaining guests or simply enjoying a quiet evening at home, Braised Three Shreds is sure to impress.