Sichuan shredded pork with garlic sauce (Yu Xiang Rou Si, 鱼香肉丝)
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
2 servings
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Calories
537 kcal
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Course
Main Course
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Cuisine
Chinese
Sichuan shredded pork with garlic sauce (Yu Xiang Rou Si, 鱼香肉丝)
Description
This dish begins with finely sliced pork fillet marinated in Shaoxing wine, light soy sauce, water, salt, and cornstarch to tenderize and enhance flavor. Vegetables including wood ear mushrooms (pre-soaked), bamboo shoots, carrots, and spring onions are cut into thin strips. The sauce combines Shaoxing wine, light and dark soy sauces, black rice vinegar, sugar, and cornstarch to create a glossy coating.
In hot oil, the pork is briefly stir-fried until pale, then set aside. The aromatics—pickled chili, ginger, and garlic—are quickly fried before adding the vegetables. Pork returns to the wok before pouring in the sauce, which thickens upon heat to meld all components. The result is a fragrant dish with tender meat, crunchy vegetables, and a vinegar-sweet-spicy sauce with garlic punch.
Yu Xiang Rou Si is commonly served over plain rice or stirred into fresh noodles. Techniques such as wetting the knife for slices and partially freezing the pork before cutting help produce thin, uniform strips. Pickled chili can be substituted with other types of pickled chili or minced fresh chilies.
Ingredients
For the meat
- 300 g pork fillet 10oz
- 2 teaspoon Shaoxing rice wine
- 2 teaspoon soy sauce light
- 3 teaspoon water
- 1 pinch salt
- 1 teaspoon corn starch
For the vegetable
- 2 tablespoon pickled chilli See note 1 for substitute ideas, Sichuan
- 1 teaspoon ginger
- 2 teaspoon garlic
- 60 g wood ear mushroom 0.5 cup (about 5g dried), see note 2, pre-soaked
- 60 g bamboo shoots 0.5 cup
- 40 g carrot 0.5 cup
- 1 talk spring onion
For the sauce
- 1.5 tablespoon Shaoxing rice wine
- 1 tablespoon soy sauce light
- 0.5 tablespoon dark soy sauce
- 2 tablespoon black rice vinegar
- 2 tablespoon sugar
- 1.5 tablespoon corn starch
You also need
- 3 tablespoon neutral cooking oil generic cooking oil
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
- Soak dried wood ear mushrooms in hot water for about 10 minutes before use; they will expand significantly.
- Wet the knife or cleaver with water and, if possible, partially freeze the pork fillet for easier slicing into thin strips.
- Substitutes for Sichuan pickled chili include other kinds of pickled chili or minced fresh chilies.
- This dish is traditionally served with plain rice but also works well with freshly cooked noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 537kcal | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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