0 from 36 votes
Yu Xiang Pork
One of the star from Sichuan cuisine, pork stir frying with hot and sour garlic sauce, which is also known as the lovely fish fragrant sauce.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
15 mins
Total Time
25 mins
Servings: 3
Calories: 398 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 300 g pork tenderloin or small tenderloin , shredded
Marinating
- 1/4 tsp. sugar
- 1/4 tsp. ground white pepper
- 1 tbsp. light soy sauce
- 1 tsp. dark soy sauce , optional for coloring
- 1/4 tsp. salt
- 2 tbsp. scallion and ginger water
- 1 tbsp. cornstarch , mixed with 1 tablespoon of water
- 1 tbsp. cooking oil
Stir Frying
- 1/2 tbsp. doubanjiang
- 1 tbsp. chopped pickled peppers
- 5 cloves garlic , chopped
- 1 inch ginger , chopped
- 3 tbsp. vegetable cooking oil
- 1 large Chinese scallion , green part removed and cut into 1cm sections
Yu Xiang Sauce
- 2 tsp. light soy sauce
- 1 tbsp. black vinegar
- 5 tbsps. water
- 1 tbsp. starch
- 2 tbsps. sugar
- 1/4 tsp. salt
Instructions
Prepare and Marinat the pork
- Add soy sauce, salt, sugar and white pepper. Mix well and set aside for 15 minutes. With this process, the pork shreds can obtain a basic flavor. At the same time, soak slices of ginger and scallion in a bowl with 2 tablespoons of warm water. Then pour around 2 tablespoons of ginger and scallion water to the pork shreds. Continue mixing and then you will find the water is absorbed.
- Mix 1 tablespoon of starch with 1 tablespoon of water. Add to the pork shreds.
Cup of Yum
Prepare the sauce
- Mix all the ingredients for the yu xiang sauce together in a small bowl. You need to stir it once again before using.
Stir-frying
- Before stir frying, mix around 3 tablespoons of oil with the shreds to avoid them sticky together with the help of starch. Meanwhile this step make sure the pork shreds are fried with cold oil in hot wok (热锅冷油)
- Heat the wok firstly and then pour a small amount of oil to coat the wok. Place pork shreds in. Let it stay for 2-3 seconds and then mix from time to time. Once the pork shreds changes color. Transfer out.
- Leave the oil in and then place doubanjiang and pickled peppers in. Fry over small fire for 10 seconds until the oil turns red completely. Add garlic and ginger. Fry until aromatic.
- Return pork shreds and re-stir the Yu Xiang Sauce. Pour the sauce to the wok and heat for a while until the content boils. Then place the scallions in. Mix well, transfer out and serve hot!
Nutrition Information
Calories
398kcal
(20%)
Carbohydrates
21g
(7%)
Protein
19g
(38%)
Fat
26g
(40%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
72mg
(24%)
Sodium
1090mg
(45%)
Potassium
388mg
(11%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
7IU
(0%)
Vitamin C
3mg
(3%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 398
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 21g | 7% |
| Protein | 19g | 38% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 1090mg | 45% |
| Potassium | 388mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.