Sichuan shredded pork with garlic sauce (Yu Xiang Rou Si, 鱼香肉丝)

Name: Sichuan shredded pork with garlic sauce (Yu Xiang Rou Si, 鱼香肉丝)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings
Ingredients: 300 g pork fillet; 2 teaspoon Shaoxing rice wine; 2 teaspoon light soy sauce; 3 teaspoon water; 1 pinch salt; 1 teaspoon corn starch; 2 tablespoon Sichuan pickled chilli; 1 teaspoon ginger; 2 teaspoon garlic; 60 g pre-soaked wood ear; 60 g bamboo shoots; 40 g carrot; 1 stalk spring onion; 1.5 tablespoon Shaoxing rice wine; 1 tablespoon light soy sauce; 0.5 tablespoon dark soy sauce; 2 tablespoon black rice vinegar; 2 tablespoon sugar; 1.5 tablespoon corn starch; 3 tablespoon cooking oil

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5.0

1,344 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings
2 servings
Calories
537 kcal
Course
Main Course
Cuisine
Chinese

Sichuan shredded pork with garlic sauce (Yu Xiang Rou Si, 鱼香肉丝)

Iris Warren

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Signature dish of Sichuan cuisine, shredded pork with garlic sauce delivers a sophisticated and addictive taste: tangy, spicy, sweet & sour.

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Ingredients

Servings

For the meat

300 g pork fillet 10oz
2 teaspoon Shaoxing rice wine
2 teaspoon light soy sauce
3 teaspoon water
1 pinch salt
1 teaspoon corn starch

For the vegetable

2 tablespoon Sichuan pickled chilli See note 1 for substitute ideas
1 teaspoon ginger
2 teaspoon garlic
60 g pre-soaked wood ear 0.5 cup (about 5g dried), see note 2
60 g bamboo shoots 0.5 cup
40 g carrot 0.5 cup
1 stalk spring onion

For the sauce

1.5 tablespoon Shaoxing rice wine
1 tablespoon light soy sauce
0.5 tablespoon dark soy sauce
2 tablespoon black rice vinegar
2 tablespoon sugar
1.5 tablespoon corn starch

You also need

3 tablespoon cooking oil

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Instructions

Marinate the meat

Slice pork fillet then cut into long thin strips (see note 3).
In a bowl, rub the pork (with your hand) with rice wine, soy sauce, salt and water until no more liquid can be seen.
Add corn starch then mix well. Set aside.

Prepare the vegetables

Mince Sichuan pickled chilli (or fresh chilli), ginger and garlic.
Cut wood ear, bamboo shoots and carrot into thin strips.
Finely chop spring onion.

Mix the sauce

Mix all the ingredients for the sauce and stir well.

Stir fry

Heat up a wok (or a deep frying pan) over high heat. Pour in oil, then stir in marinated pork. Transfer to a plate when the meat becomes pale.
Fry Sichuan pickled chilli, ginger and garlic in the remaining oil (add a bit more if necessary). Add wood ear, bamboo shoots and carrot.
Stir fry for half a minute or so then add the pork. Cook a further half a minute.
Pour in the sauce (stir well beforehand to avoid starch sitting at the bottom). When it becomes thick, turn off the heat then sprinkle spring onion over (see note 4).

Notes

Substitutes for Sichuan pickled chilli:
Substitutes for Sichuan pickled chilli:
Wood ear & how to soak it: Wood ear (木耳, aka black fungus) is a type of edible fungus commonly used in Chinese cuisine. It’s black in colour and usually comes in dried form. Soak it for 10 minutes in plenty of hot water (it will expand a lot) before use.
Wood ear & how to soak it:
Tips on cutting the pork: Wet your cleaver / knife with water when slicing to avoid sticking. It’s much easier to slice a more solid piece of meat, so if possible freeze the pork fillet for a couple of hours beforehand (time may vary depending on the size).
Tips on cutting the pork:
Serving suggestions: This dish is typically served with plain rice. However, it’s equally nice to stir it in a bowl of freshly cooked noodles.
Serving suggestions:
Pickled chilli garlic sauce
Other types of pickled chilli (e.g. Spanish ones)
Minced fresh chillies