Shredded Pork with Garlic Sauce (鱼香肉丝, Yu Xiang Rou Si)
Shredded pork with garlic sauce, or Yu Xiang Rou Si, features tender pork strips stir fried with an array of colorful vegetables, brought together with a rich sauce that is sweet, sour, savory and spicy. Try this dish for an authentic Chinese restaurant experience in your own kitchen!
- Prep time
- 35 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1/4 cup dried wood ear mushrooms ((yields about 1 cup after soaking))
- 8 oz pork loin
- 1 tbsp Shaoxing wine
- 1 tsp peanut oil
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1 tsp cornstarch
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tbsp Shaoxing wine
- 3 tbsp sugar
- 1 tbsp cornstarch
- 2 tbsp peanut oil ((or vegetable))
- 1 tbsp doubanjiang
- 3 clove garlic (, minced)
- 2 tsp ginger (, minced)
- 1 medium carrot (, julienned (yields 1/2 cup once cut))
- 1 Anaheim pepper (, or long red pepper or both, julienned (yield 1/2 cup once cut))
- 1/2 cup bamboo shoots (, sliced)
Instructions
- 1
Add wood ear mushrooms to a medium-sized bowl and hot water to cover. Soak until the mushrooms turn tender throughout, 20 to 30 minutes. Once done, rinse the mushrooms and gently rub them with your fingers to remove any dust. Drain, cut into thin slices, and set aside.
- 2
Slice the pork loin into round, 1/8” (4 mm) thick pieces. Stack the slices and further cut into 1/8” (4 mm) thick strips. Add the Shaoxing wine, peanut oil, salt, and white pepper. Mix with your fingers until the wine is fully absorbed. Then add the cornstarch and mix again until evenly coated. Marinate for 15 minutes while preparing the rest of the ingredients.
- 3
Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well and set aside.
- 4
Heat 1 tablespoon of oil in a large skillet over high heat until hot. Add the marinated pork while separating the pieces, so they do not overlap too much in the pan. Cook without touching until the bottom turns golden. Flip and cook the other side until just cooked. Transfer the pork to a large plate.
- 5
Turn the heat to medium-high and add the remaining 1 tablespoon oil and the garlic, ginger, and doubanjiang. Stir and cook for a minute or so, until the aromatics are evenly coated with the doubanjiang.
- 6
Add the carrots, soaked wood ear mushrooms, and bamboo shoots. Cook and stir until the carrots begin to wilt, about 1 minute.
- 7
Add the peppers and cooked pork. Stir the sauce to dissolve the cornstarch again and pour it into the pan. Immediately stir everything together until the sauce thickens, 30 seconds or so. Transfer everything to a plate.
- 8
Serve hot over steamed rice as a main dish.