Yu-Xiang Pork

Yu Xiang Rousi (鱼香肉丝)

Tender slivers of pork are paired with colorful vegetables in a super tangy sauce exploding with aromatic flavor – it's sweet and sour meets spicy and garlicky in this classic Sichuan dish.

While native to Sichuan, Yu-Xiang Pork is found throughout China and is extremely popular, both with natives and visiting foreigners. The two characters Yu (鱼) and Xiang (香) mean Fish and Flavor respectively. However, a more apt translation of Yu-Xiang would be Tangy and Flavorful, because the flavor nowadays is nothing like fish. Instead, it's an explosion of sweet ’n’ sour tanginess enhanced by fragrant Ginger, Garlic, and Scallion.

You may have seen this dish by a name other than Fish Fragrant Pork Slivers or Yuxiang Pork, and that would be Shredded Pork in Garlic Sauce. This is undoubtedly the worst name for such an incredible dish. Garlic is only one small aspect of a dish with a multifaceted spectrum of flavor. When preparing Yu-Xiang Pork, never concentrate on the Garlic. Instead, think about proper ratios. The total amount of Pork slivers should roughly equal the Vegetables. The amount of minced Chilies should be greater than or equal to the amount of minced Garlic. The amount of minced Garlic should be nearly twice as much as the amount of minced Ginger. These ratios, oddly enough, produce a dish that is balanced and delicious.

Yu-Xiang Pork is a colorful dish thanks to its numerous Vegetables – orange Carrots, white Bamboo Shoots, green Scallion, and black Wood Ear Mushrooms. One of the best is Bamboo Shoots (罗汉笋), which normally have a rather neutral flavor but become ultra-tasty in the Yu-Xiang sauce. Bamboo Shoots come any many forms but all play nicely in this dish. Scallion, likewise, has many forms but all can be used. Big Scallion (大葱), Fragrant Scallion (香葱), and Small Scallion (小葱) are all viable options, though I prefer Small Scallion. Garlic Sprouts (蒜苗) are also an excellent substitution for those who dislike oniony flavors.

If this is your first time cooking Yu-Xiang Pork, check out my in-depth guide to preparing Pork Slivers (肉丝).

Prep Time: 30 min

Cook Time: 10 min

Total Time: 40 min

Serving: 2 - 4 people

Ingredients

225 – 250 grams of Pork Loin

Marinade
1 Tbsp. Shaoxing Rice Wine
2 tsp. Light Soy Sauce
1/2 tsp. Salt
1/4 tsp. White Pepper
1 Egg White
2 Tbsp. Corn Starch
2 Tbsp. Peanut Oil

Vegetables
1 4-inch-long piece of Carrot
1 4-inch-long piece of Celtuce (Optional)
2 – 4 slices of Bamboo Shoot (罗汉笋)
10 Black Wood Ear Mushrooms

3 green stalks of Small Scallion (小葱)

Garnish
3 white stalks of Small Scallion (小葱)

Aromatics
6 – 10 Pickled Red Chilies
6 – 8 cloves of Garlic
1 2-inch block of Ginger

Sauce
3 Tbsp. Shaoxing Rice Wine
3 Tbsp. Chinkiang Black Vinegar
2 Tbsp. Light Soy Sauce
3 Tbsp. White Sugar
1/4 tsp. Salt
1/2 tsp. MSG
1 Tbsp. Corn Starch

1 Tbsp. Salt

Peanut Oil

Directions

1.) Prepare the Pork by slicing it into slivers and placing the slivers in a bowl:

• Slice the Pork lengthwise into long, thin slices each 1/8-inch to 1/4-inch thick and about 4-inches long.
• After each cut, rotate the top of the cleaver away from the meat, laying that piece atop the previous and forming a neat stack of slices.
• Spread the slices across the cutting board like spreading a deck of cards.
• Cut each slice into long, thin slivers about 1/8-inch to 1/4-inch thick. The size should be thicker than a matchstick and thinner than a chopstick.

(The length and thickness of the Pork slivers for Yu-Xiang Pork can vary greatly depending on the skill and preference of the chef. Usually, the Pork is sliced quite a bit thicker than many other Pork Sliver Dishes at almost 1/4-inch thick. Regardless of thickness, slice all meat and vegetables uniformly so that the thickness of the Pork slivers matches the thickness of the Vegetable slivers).

2.) Fill the bowl of Pork slivers with water and wash them, wringing out the meat several times underwater. Firmly squeeze out the water and place the slivers in a dry bowl.

3.) Add the Marinade ingredients in stages, mixing each by hand until fully incorporated and no excess liquid remains:

• Add the Rice Wine, Light Soy Sauce, Salt, and White Pepper and mix until fully absorbed.
• Add the Egg White and mix by hand until absorbed by the slivers.
• Add the Corn Starch and mix thoroughly until every sliver is coated.
• Add the Peanut Oil and mix lightly.
• Allow the Pork slivers to marinate while preparing the other ingredients.

4.) Prepare all of the Vegetables and place them in the same bowl:

• Carrot: Cut the Carrot into a 4-inch-long cylinder. Place the Carrot cut-side up on a cutting board. Cut down 4 times around the edge of the Carrot to create a rectangular brick. Lay the Carrot brick down flat and slice it 1/8-inch to 1/4-inch thick. Spread these slices across the cutting board and cut them into 1/8-inch to 1/4-inch-thick slivers.
• Celtuce: Cut the Celtuce stalk into a 4-inch-long cylinder. Place the cylinder cut-side up on a cutting board. Cut down 4 times around the edge of the Celtuce creating a rectangular brick. Lay the Celtuce brick down flat and slice it an 1/8-inch to 1/4-inch thick. Spread these slices across the cutting board and cut them into 1/8-inch to 1/4-inch-thick slivers.
• Bamboo Shoot: Cut the slices of Bamboo Shoot into 4-inch-long pieces. Slice these pieces into slivers about an 1/8-inch to 1/4-inch thick.
• Black Wood Ear Mushrooms: If using dried Mushrooms, soak them in water to reconstitute them first. Otherwise, simply slice them into thin slivers.

(Remember: Cut all of the Vegetable slivers the same thickness as the Pork. So, if the Pork slivers are 1/8-inch thick and 4-inches long, all of the Vegetables should be the same. Finally, the amount of each type of Vegetable should be roughly the same).

5.) Cut the Scallion, separating the green and white parts of the stalk. Cut green Scallion stalks into 4-inch-long pieces and set them aside in their own bowl.

6.) The white part of the Scallion can either be chopped and added to the Aromatics or used to make a Garnish. For a Garnish, simply cut lengthwise and halfway into the stalk. Unroll the layers of Scallion, separate the sheets, and flatten them on a cutting board. Use a sharp knife to julienne the Scallion into silken slivers. Set these slivers aside.

7.) Prepare the Aromatics, placing them all in the same bowl:

• Mince the Pickled Red Chilies.
• Peel, smash, and mince the Garlic.
• Peel, smash, and mince the Ginger

8.) Mix all of the Sauce ingredients (Rice Wine, Vinegar, Soy Sauce, Sugar, Salt, MSG, and Corn Starch) together in a bowl.

9.) Fill a pot with about 3 Liters of Water and 1 Tablespoon of Salt. Heat the pot on high and bring the Water to a boil. Blanch the Vegetables for about 30 to 45 seconds in the boiling water. Remove them with a mesh strainer and allow them to drip dry while cooking the meat.

10.) Heat a seasoned wok on medium-high heat and fill the wok about 1/3 full with Peanut Oil. Once the Oil is hot, add the Pork slivers and stir them quickly to separate the pieces and prevent them from sticking. Cook the slivers for about 45 seconds or until all of the pieces are white. Pour the contents of the wok into a wire strainer set over an empty pot to strain out the meat and clean out the wok.

11.) Add about 1/4 cup of Peanut Oil back to the wok and heat on medium-high. When hot, pull the wok away from heat and add the Aromatics, stir-frying them just a few seconds until fragrant.

12.) Add the Pork slivers, return the wok to heat, and stir-fry everything just until mixed.

13.) Add the Vegetables and stir-fry everything just a few more seconds until combined.

14.) Toss in the green stalks of Scallion, give the Sauce a final stir and then pour it in around the sides of the wok. Quickly mix everything together, stirring constantly as the Sauce thickens to a gravy-like consistency.

15.) Spoon the Yu-Xiang Pork onto a plate, Garnish with the white julienned slivers of Scallion, and serve with individual bowls of white rice.

 

Contribute to Sichuan Soul

Sichuan Soul is funded in part thanks to generous contributions by fans like you! Your donations supply Sichuan Soul with the funding needed to provide quality recipes and photos. All donations are processed safely and securely through PayPal. You can donate any amount using the 'Donate' button below. Thank you for your support.

 

Privacy Policy