Yuxiang Pork Julienne (鱼香肉丝 Yu Xiang Rou Si)
This traditional dish is from Sichuan province. Making it always brings me back to my childhood!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 lb (~225g) pork tenderloin or pork shoulder
- 1/4 teaspoon kosher salt
- pinch of ground white pepper
- ~3 tablespoons water
- 1/2 teaspoon vegetable oil
- 1 tablespoon corn starch
- 1 medium carrot
- 1 medium green bell pepper
- 3 to 5 black wood ears 2 黑木耳 (pre-soaked)
- 1 1-inch long piece of ginger
- 5-8 garlic cloves
- 2 green onions
- 4 tablespoons pickled pepper (剁椒)
- 1-2 teaspoons Pixian Douban (郫县豆瓣) (Optional)
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 2 teaspoons Chinese black vinegar
- 2 teaspoons light soy sauce
- 1 teaspoon corn starch
- 1 tablespoon water
Instructions
- 1
First make the pork julienne by following steps 1-4 from my previous Tender Pork Julienne recipe. (For this particularly recipe, you can cut the pork to even thinner pieces than normal. Add a pinch of ground white pepper along with the salt as the marinade. Make sure the pork julienne is only cooked to 80% doneness. Set aside.
- 2
While marinating the pork julienne, prepare the other ingredients. Peel and julienne the carrot into thin sticks. Remove the bell pepper seeds and veins and julienne the bell peppers. Chop the black wood ears into small pieces. Peel and mince the ginger and garlic cloves. Cut the green onions into short chunks.
- 3
Make the Yuxiang sauce by adding all the ingredients under the "sauce" category, including 1 tablespoon of sugar, 2 teaspoons of Chinese Black vinegar, 2 teaspoons of light soy sauce, 1 teaspoon of corn starch, and 1 tablespoon of water. Mix well.
- 4
Heat a small sauce pan with water. Once the water boils, add the carrot and black wood ear pieces. Blanch for 1 minute and immediately transfer out and drain well. Set aside.
- 5
Once the pork julienne has cooked, heat a large wok or skillet under medium-low heat. When the pot is getting warm, add the pickled pepper, minced ginger, and minced garlic. Toss and stir to let the fragrance slowly come out. Add the pork julienne, carrot, bell pepper, and black wood ear pieces and stir for a few seconds. Raise the heat to medium-high or high and add the Yuxiang sauce (mix again before adding) slowly while stirring at the same time. Keep stirring and tossing until the sauce is evenly distributed. Add the green onion chunks and turn off the heat. Stir for a few more seconds and transfer to a plate. Enjoy while warm!