Servings
Font
Back
0 from 18 votes

Shredded Pork with Garlic Sauce (鱼香肉丝, Yu Xiang Rou Si)

Shredded pork with garlic sauce, or Yu Xiang Rou Si, features tender pork strips stir fried with an array of colorful vegetables, brought together with a rich sauce that is sweet, sour, savory and spicy. Try this dish for an authentic Chinese restaurant experience in your own kitchen!

Prep Time
35 mins
Cook Time
35 mins
Total Time
40 mins
Servings: 4 servings
Calories: 250 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Dried ingredient
  • 8 g (scant 1/4 cup) dried wood ear mushrooms (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 medium carrot , julienned (yields 1/2 cup once cut)
  • 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
    Cup of Yum
  1. 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
  1. 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
  1. Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well and set aside.
To make the stir fry
  1. 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.
  2. 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.
  3. Add the carrots, soaked wood ear mushrooms, and bamboo shoots. Cook and stir until the carrots begin to wilt, about 1 minute.
  4. 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.
  5. Serve hot over steamed rice as a main dish.

Nutrition Information

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 (12%) Fiber 1.5g (6%) Sugar 13g (26%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 250

% 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.