Shredded Pork with Garlic Sauce (鱼香肉丝, Yu Xiang Rou Si)
User Reviews
5
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Prep Time
35 mins
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Cook Time
5 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
250 kcal
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Course
Main Course
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Cuisine
Chinese
Shredded Pork with Garlic Sauce (鱼香肉丝, Yu Xiang Rou Si)
Description
Shredded Pork with Garlic Sauce (鱼香肉丝, Yu Xiang Rou Si) is built around tender pork loin strips marinated with Shaoxing wine and peanut oil to enhance texture and flavor. The dish incorporates soaked wood ear mushrooms for a chewy contrast, complemented by crisp carrot, mild Anaheim pepper, and bamboo shoots that add further crunch. A sauce made from rice vinegar, soy sauce, sugar, and Shaoxing wine creates a distinctive tangy-sweet balance that is thickened with cornstarch to cling to the ingredients.
The cooking method involves separately cooking the pork in hot oil to achieve tenderness without overcrowding, then stir-frying with a spicy doubanjiang paste, minced garlic, and ginger to build layered flavor. Vegetables are added for texture and freshness. This results in a savory, slightly spicy pork stir-fry with varied textures and a lively sauce.
Serving this dish with steamed rice would absorb the flavorful sauce well, making it a satisfying main course. The balance between tender meat, earthy mushrooms, and crisp vegetables provides a nuanced eating experience.
Ingredients
Dried ingredient
- 8 g (scant 1/4 cup) dried wood ear mushroom yields about 1 cup after soaking
Pork
- 8 oz (225 g) pork loin
- 1 tablespoon Shaoxing wine
- 1 teaspoon peanut oil
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 teaspoon cornstarch
Sauce
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon Shaoxing wine
- 3 tablespoons sugar
- 1 tablespoon cornstarch
Stir fry
- 2 tablespoons peanut oil (or vegetable)
- 1 tablespoon doubanjiang
- 3 cloves garlic , minced
- 2 teaspoon ginger , minced
- 1 carrot julienned (yields 1/2 cup once cut, medium
- 1 Anaheim pepper , or long red pepper or both, julienned (yield 1/2 cup once cut)
- 1/2 cup bamboo shoots , sliced
Instructions
Prepare the dried ingredient
- Add wood ear mushrooms to a medium-sized bowl and hot water to cover. Soak until the mushrooms turn tender throughout, 20 to 30 minutes. Once done, rinse the mushrooms and gently rub them with your fingers to remove any dust. Drain, cut into thin slices, and set aside.
To marinate the pork
- Slice the pork loin into round, 1/8” (4 mm) thick pieces. Stack the slices and further cut into 1/8” (4 mm) thick strips. Add the Shaoxing wine, peanut oil, salt, and white pepper. Mix with your fingers until the wine is fully absorbed. Then add the cornstarch and mix again until evenly coated. Marinate for 15 minutes while preparing the rest of the ingredients.
For the sauce
- Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well and set aside.
To make the stir fry
- Heat 1 tablespoon of oil in a large skillet over high heat until hot. Add the marinated pork while separating the pieces, so they do not overlap too much in the pan. Cook without touching until the bottom turns golden. Flip and cook the other side until just cooked. Transfer the pork to a large plate.
- Turn the heat to medium-high and add the remaining 1 tablespoon oil and the garlic, ginger, and doubanjiang. Stir and cook for a minute or so, until the aromatics are evenly coated with the doubanjiang.
- Add the carrots, soaked wood ear mushrooms, and bamboo shoots. Cook and stir until the carrots begin to wilt, about 1 minute.
- Add the peppers and cooked pork. Stir the sauce to dissolve the cornstarch again and pour it into the pan. Immediately stir everything together until the sauce thickens, 30 seconds or so. Transfer everything to a plate.
- Serve hot over steamed rice as a main dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 250kcal | 13% |
| Carbohydrates | 19.3g | 6% |
| Protein | 13.3g | 27% |
| Fat | 12.9g | 20% |
| Saturated Fat | 3.4g | 17% |
| Cholesterol | 34mg | 11% |
| Sodium | 764mg | 32% |
| Potassium | 432mg | 9% |
| Fiber | 1.5g | 6% |
| Sugar | 13g | 26% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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