Yuxiang Rou Si (Fish-Fragrant Pork Shreds)
A classic Sichuan dish that uses "fish-fragrant" seasoning (sweet, sour, and spicy) on pork shreds, containing no actual fish.
Contains common allergens
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Instructions
- 1
Marinate the Pork: Toss the pork shreds with 1 tbsp soy sauce, 1 tbsp water, and the cornstarch. Let marinate for 15 minutes.
- 2
Make the Yuxiang Sauce: In a small bowl, whisk together the sugar, black vinegar, and another 1 tbsp of soy sauce. The balance of sweet and sour is the key to the "fish-fragrant" flavor profile.
- 3
Fry the Pork: Heat a wok over high heat with 2 tbsp oil. Add the pork shreds and stir-fry rapidly for 1-2 minutes until they turn white and separate. Remove the pork and set aside.
- 4
Aromatize the Base: Add 1 more tbsp of oil to the wok. Lower heat to medium. Add the pickled chili peppers, garlic, and ginger. Fry for 30 seconds until the oil turns red and smells incredibly fragrant.
- 5
Stir-Fry Vegetables: Turn heat back to high. Toss in the wood ear mushrooms and bamboo shoots. Stir-fry for 2 minutes until tender-crisp.
- 6
Combine and Glaze: Return the pork to the wok. Pour the Yuxiang sauce mixture over everything. Toss vigorously for 1 minute until the sauce thickens into a glossy glaze that coats the meat and vegetables perfectly. Serve hot.
Plan it in Listahan
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