Tangy, slightly spicy, and full of aroma!
A Sichuan classic made with shredded pork, wood ear mushrooms, and carrots stir-fried in a signature sweet-sour-spicy “fish-fragrant” sauce (no actual fish involved). This flavor-packed dish is bold, balanced, and perfect with rice.

Heating Instructions:

Microwave: Heat on medium for 1.5–2 minutes, loosely covered.

Wok/Stovetop: Stir-fry over medium heat for 2–3 minutes to revive full flavor.

Recommended Pairings:

Steamed rice: Best choice to soak up the rich sauce

Stir-fried seasonal greens: Light and refreshing balance

Seaweed egg drop soup: Gentle, mellow contrast to the bold flavors