Sichuan Shredded Pork (Yu Xiang Rou Si, 鱼香肉丝)
Sichuan Shredded Pork, also known as Yu Xiang Rou Si (鱼香肉丝), is an iconic Chinese dish originating from Sichuan province. This spicy dish has won the hearts of food lovers worldwide and is a popular choice for a quick and delicious dinner.
Servings: 2
Ingredients
- 400 g pork meat or tenderloin
- 3 tablespoons cooking oil
- 1-2 tablespoons chili paste doubanjiang 豆瓣酱 (or pickled chili peppers)
- 2 teaspoons minced ginger
- 4-5 garlic cloves
- 1 cup black mushrooms pre-soaked
- 2 pieces celtuce or celery, optional
- 1 carrot
- 2 spring onions
- Marinade
- 1 tablespoon Shaoxing rice wine
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch or potato/tapioca starch
- Sauce
- 2 tablespoons Shaoxing rice wine
- 2-3 tablespoons soy sauce
- 1 tablespoon black rice vinegar
- 2 tablespoons sugar
- 1-2 teaspoons cornstarch or potato/tapioca starch
Instructions
- Slice the pork into thin slices and then cut into long, thin strips
- Marinate the sliced pork in cornstarch, soy sauce, and wine for at least 15 minutes (up to an hour if possible)
- Add cornstarch and mix well. Set aside.
- Prepare the vegetables
- Finely chop the ginger and garlic
- Cut the black mushrooms and vegetables into thin strips
- Mix all sauce ingredients together and stir well
- Heat up a wok or large pan. Add oil, then add the pork. Sear on each side and set aside
- Using the remaining oil, stir-fry the chili paste, ginger, and garlic. Add the black mushrooms and vegetables
- Stir-fry for about half a minute, then add the pork back in. Continue stir-frying for another half minute
- Pour in the sauce (mix well beforehand so the starch doesn't settle at the bottom). When it thickens, turn off the heat and garnish with spring onions