鱼香肉丝shredded Pork in Hot Garlic Sauce – Yu Xiang Pork

【Shredded Pork in Hot Garlic Sauce – Yu Xiang Pork】
by MaomaoMom

Yu Xiang is one of most well-known sauces used in Sichuan cuisine. Yu Xiang, literally “fish fragrance”, refers to the sweet, sour and spicy sauce in which meat or vegetables are cooked. This Sichuan classic doesn’t actually contain fish. Instead, its seasoning mixture replicates the traditional flavouring for Sichuan fish dishes, and is prepared using ginger and garlic with sugar, salt, vinegar, soy sauce, and chili peppers. I made this dish for dinner, it disappeared fast.

 鱼香肉丝shredded Pork in Hot Garlic Sauce – Yu Xiang Pork
Meal type: Pork
Prepare time: 15 minutes
Cook time: 10 minutes
Level: Low
Serves: 4 servings

Ingredients:

1) 300g pork tenderloin, 1/2 tsp salt, 1.5 tsp corn starch, 2 tbsp cold water;
2) 10 dried black fungus, 50g preserved bamboo shoot
3) 1.5 tbsp olive oil, 1 tbspchili oil;
4) 1.5 tbsp freshly chopped green onion, 1 tbsp freshly minced ginger, 1 tbsp freshly minced garlic, 1 tbsp Sichuan pickled chili chopped;
5) Sauce: 1 tbsp cooking wine, 2 tsp rice vinegar, 4 tsp sugar, 1 tbsp premium soy sauce, 1tbsp light soy sauce, 1/4 tsp salt, 1/4 tsp chicken broth mix , 1.5 tsp corn starch;

Directions:

1: Slice pork tenderloin then cut into shreds. Rub on the rest of ingredients of Ingredient 1) (Picture 2) for 1-2 minutes then set aside for 20 minutes (Picture 1). It will taste better and more tender if the pork meat is marinated overnight in a fridge. In the morning soak dried black fungus in cold water for 3 hours, rinse, simmer in boiling water (Picture 3) for 2 minutes then cut into small slices, set aside. Place all ingrediens of Ingredient 5) in a small bowl, mix well, set aside.
2: Heat 1 tbsp olive oil in a non-stick sauté pan over medium high heat. Add the pork shreds (Picture 4), stir and cook until outside turns white, set aside.
3: Add 0.5 tbsp olive oil and 1 tbsp chili oil in the same non-stick sauté pan over medium high heat. Sauté minced ginger, garlic, chopped green onion and Sichuan pickled chili of Ingredient 4) for 45 seconds. Add black fungus slices and preserved bamboo shoot, stir and cook for 30 seconds (Picture 6).

 鱼香肉丝shredded Pork in Hot Garlic Sauce – Yu Xiang Pork

4: Add previously cooked pork shreds (Picture 7), stir and cook for 30 seconds. Stir in the sauce of Ingredient5) (Picture 8) and continue to stir gently until the sauce thickens. Transfer to a serving plate and serve immediately with some steamed rice.

 鱼香肉丝shredded Pork in Hot Garlic Sauce – Yu Xiang Pork

pf button big 鱼香肉丝shredded Pork in Hot Garlic Sauce – Yu Xiang Pork

You might also like:

This entry was posted in Pork. Bookmark the permalink.

114 Responses to 鱼香肉丝shredded Pork in Hot Garlic Sauce – Yu Xiang Pork

  1. I’m really enjoying the theme/design of your website. Do you ever run into any web browser compatibility problems? A couple of my blog readers have complained about my site not working correctly in Explorer but looks great in Safari. Do you have any suggestions to help fix this problem?

  2. Hi my family member! I want to say that this post is amazing, nice written and include almost all important infos. I?¦d like to see more posts like this .

  3. Some really nice stuff on this web site, I like it.

  4. nike88 says:

    Howdy I am so thrilled I found your site, I really found you by error, while I was searching on Digg for something else, Anyways I am here now and would just like to say thanks a lot for a incredible post and a all round enjoyable blog (I also love the theme/design), I don’t have time to read it all at the moment but I have bookmarked it and also added your RSS feeds, so when I have time I will be back to read a great deal more, Please do keep up the superb work.

Leave a Reply

Your email address will not be published. Required fields are marked *