Cut the pork loin into thin strips and in a bowl, toss with soy sauce, rice wine, and cornstarch to marinate for about 10 minutes. In a separate small bowl, whisk together all the sauce ingredients until the cornstarch is dissolved.
Yu Xiang (Fish-Fragrant) Shredded Pork
- Total time - 30 minutes
- Preparation - 15 minutes
- Cooking time - 15 minutes
- Servings: 4
- Country: China
This dish is one of the best examples of flavor harmony in Sichuan cuisine. The secret lies in cooking quickly at a high temperature to maintain the texture of the ingredients. Prepare this sauce, which is the foundation of the flavor, and serve up a piece of authentic Sichuan.
Ingredients
For the Pork and Marinade
- 400 g pork loin, cut into thin strips
- 1 teaspoon soy sauce
- 1 teaspoon rice wine
- 1 teaspoon cornstarch
For the Yu Xiang Sauce
- 1 tablespoon spicy pickled chili paste (e.g., doubanjiang) or chopped pickled chilis
- 2 tablespoons black vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 3 tablespoons water or broth
For the Stir-fry
- vegetable oil
- 3 cloves garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 2 pieces scallions, chopped
- 100 g bamboo shoots, shredded
- 20 g dried wood ear mushrooms, rehydrated and shredded
Instructions
Step 1: Prepare the pork and sauce
Step 2: Stir-fry the pork and vegetables
Heat a wok with some oil over high heat. Quickly stir-fry the marinated pork until it changes color and is just cooked through. Remove the pork from the wok and set aside. Add a little more oil if needed, and stir-fry the finely chopped garlic, ginger, and chili paste for a few seconds until fragrant. Add the shredded bamboo shoots and mushrooms and stir-fry for 1-2 minutes.
Step 3: Combine and serve
Return the cooked pork to the wok. Pour the pre-mixed sauce over the ingredients and stir-fry quickly until the sauce thickens and coats everything evenly. Add the chopped scallions and give it one or two final stirs. Serve immediately with steamed rice.