Pork with Garlic Sauce - Authentic Yu Xiang Rou Si
User Reviews
4.6
102 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
320 kcal
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Course
Main Course
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Cuisine
Chinese
Pork with Garlic Sauce - Authentic Yu Xiang Rou Si
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An authentic version of Pork with Garlic Sauce involves just three main ingredients: pork, wood ear mushrooms, and celtuce, the stem part of a lettuce plant
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Ingredients
For the pork & marinade:
- 8 ounces pork (julienned, If pork isn’t for you, you can easily sub in chicken or just make my Chicken with Garlic Sauce recipe!)
- 2 teaspoons oil
- 1 teaspoon Shaoxing wine
- 2 teaspoon light soy sauce
- ¼ teaspoon ground white pepper
- 1 teaspoon cornstarch
- 1½ tablespoons water
For the sauce:
- 1½ tablespoons rice vinegar
- 1½ tablespoons sugar
- 1 tablespoon light soy sauce
- ½ tablespoon Shaoxing wine
- 1 cup water
- 1½ tablespoons cornstarch
For the rest of the dish:
- 3 tablespoons oil (divided)
- 1 tablespoon spicy bean sauce
- 2 teaspoons ginger (minced)
- 2 teaspoons garlic (minced)
- 1/4 cup dried chili peppers
- 1 heaping cup of rehydrated wood ears (julienned)
- 8 ounces celtuce (stem lettuce, peeled and julienned, may also substitute bamboo shoots or carrots)
- 1 scallion finely chopped
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Instructions
- First, combine the pork with the marinade ingredients, and set aside for 20 minutes while you prepare the ingredients for the rest of the dish--namely, the celtuce, wood ears, ginger, garlic, etc.
- Next, prepare the sauce--mix all of the sauce ingredients together and set aside.
- Now we can start cooking! To prevent sticking, preheat a clean wok until it starts to smoke lightly (this step is very important). Now turn up the heat to high, and add one tablespoon of oil to the wok. Cook the marinated pork just until it turns opaque. Turn off the heat, transfer the pork to a dish, and set aside.
- At this stage, your wok should still be pretty clean, as the technique used to cook the pork is fairly low impact. But if it’s not, it’s a good idea to wash the wok and wipe it dry before starting the next phase of cooking.
- Turn the heat on to medium. Add two tablespoons of oil and the spicy bean sauce. Stir lightly, and cook for about a minute until the oil turns red, adjusting the heat to avoid burning if needed.
- Now add the ginger, garlic, and dried chili peppers. Stir for about 15 seconds. Add the wood ears, turn up the heat, and stir fry for 30 seconds (you can add a few drops of water if it’s too dry), making sure everything is well-combined.
- Once the liquid in the wok starts to bubble, give your sauce mixture a good stir, and add it along with the celtuce, scallion and cooked pork. Stir fry quickly to combine everything and serve.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
12g
(4%)
Protein
12g
(24%)
Fat
25g
(38%)
Saturated Fat
5g
(25%)
Cholesterol
41mg
(14%)
Sodium
601mg
(25%)
Potassium
218mg
(6%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin C
1.5mg
(2%)
Calcium
15mg
(2%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 12g | 24% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 601mg | 25% |
| Potassium | 218mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
102 reviews
Excellent
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