Yu Xiang Rou Si鱼香肉丝
A Sichuan staple — julienned pork wok-fried with wood ear mushrooms, carrots, green pepper, and pickled chilies in a tangy-sweet-spicy "fish-fragrant" sauce built on doubanjiang, vinegar, and sugar.
Lean Pork
250 g
30 g
Wood Ear Mushroom
50 g
30 g
Pickled Chili
6 piece
Vinegar
20 g
Sugar
20 g
25 g
Shaoxing wine
15 g
Soy Sauce
5 g
Water
20 g
Vegetable Oil
Starch Powder
green-pepper
30 g
pickled-chili
6 piece
plain-vinegar
20 g
sugar
20 g
doubanjiang
25 g
shaoxing-wine
15 g
soy-sauce
5 g
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Julienne Lean Pork and Marinate
Julienne the lean pork into thin shreds. Add vegetable oil and toss to coat. Marinate for 10 minutes.
Julienne Pepper and Blanch Wood Ear
Julienne the bell pepper, blanch the soaked wood ear for 2 minutes, then drain well and set aside.
Mince Aromatics and Chop Doubanjiang
Finely mince the scallion, ginger, and garlic. Mince the pickled chili. Chop the doubanjiang into a fine paste.
Mix Yuxiang Sauce
Combine vinegar, sugar, soy sauce, Shaoxing wine, cornstarch, and water in a bowl. Stir until the sugar dissolves.
Heat Oil in Wok
Heat vegetable oil in the wok over medium-high heat until shimmering.
Stir-fry Pickled Chili
Stir-fry the pickled chili in oil over medium heat until fragrant and the oil turns a reddish hue.
Add Carrot
Add Carrot. Stir-fry Green Pepper.
Add Marinated Pork Shreds and Stir-fry
Add the marinated lean pork shreds and stir-fry until the pork changes color and is just cooked through.
Pour in Yuxiang Sauce
Pour the pre-mixed yuxiang sauce into the wok. Toss everything together to coat evenly with the sauce.
Add Cornstarch
Drizzle in cornstarch slurry to lightly thicken the sauce.
Plate and Serve
Transfer the yuxiang shredded pork to a serving plate. The dish should glisten with the balanced sweet-sour-spicy sauce.
Serving Suggestion
Serve Yu Xiang Rou Si hot with plain rice and one light vegetable side.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.