Fish Fragrant Pork Slivers Recipes

FISH FRAGRANT PORK SLIVERS

Fish Fragrant Pork slivers image

Fish-fragrant pork slivers is a Sichuan's dish. It doesn't have nothing to do with fish. It is a style of cooking that you will find salty, sweet, sour and spicy. It is infused with garlic, ginger, and scallions. It's hard to find pickled chili paste so I have a recipe for that on Just a pinch or you can just add some vinegar to regular chili paste. This dish can be served with rice. It's delicious

Provided by barbara lentz @blentz8

Categories Pork

Number Of Ingredients 22

Ingredients

PORK SLIVERS
2 tablespoon(s) oil
1 pound(s) pork loin cut into small slivers
MARINADE
2 teaspoon(s) soy sauce
1 teaspoon(s) shaoxing wine or sherry
1 tablespoon(s) cornstarch
1 tablespoon(s) cold water
SAUCE
2 teaspoon(s) white sugar
2 teaspoon(s) chinese black vinegar or balsamic
1 teaspoon(s) soy sauce
1 teaspoon(s) cornstarch
3 tablespoon(s) chicken stock
BOWL 1
3 tablespoon(s) pickled chili paste
BOWL 2
1 tablespoon(s) each minced garlic and ginger
BOWL 3
1 cup(s) cloud-ear mushrooms also called black ear mushrooms soaked in hot water for 30 minutes and diced
BOWL 4
2 - green onions chopped

Steps:

Mix the ingredients for the marinade together. Place the meat in the marinade and marinate at least 1 hour or overnight.
Mix the ingredients for the sauce together in a bowl and set aside. Have all your ingredients lined up on counter in their separate bowls.
Add the oil to a wok or large skillet. Add the pork and cook until white on both sides. Keep your wok or skillet over the heat but tilt it so the oil runs down pushing the meat out of the way. Add the picked chili paste and let cook 1 minute then add the garlic and ginger to the oil and chili paste. Level your wok again and add the mushrooms and sauce. Stir fry cooking until everything is warmed through about 1 minute. Remove from heat and top with green onions.

CHENGDU CHALLENGE #25: YU XIANG PORK (YU XIANG ROU SI)

Chengdu Challenge #25: Yu Xiang Pork (Yu Xiang Rou Si) image

Adapted from Sichuan (China) Cuisine in Both Chinese and English, published in China in 2010 by the Sichuan Higher Institute of Cuisine and the Sichuan Gourmet Association.

Provided by Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking

Number Of Ingredients 15

Ingredients

3/4 to 1 pound lean pork, cut in very thin strips or slivers about 2 inches long
1 tablespoon Shaoxing wine
3 stalks Western celery or 6 stalks Chinese celery or equivalent amount of celtuce, cut in thin strips (save leaves for garnish)
A small handful of dried wood ear or cloud ear fungus, to make about 1/2 cup when rehydrated
1 tablespoon minced ginger
2 tablespoons minced garlic
3 tablespoons minced scallion
1 tablespoon Pixian chili bean paste (preferably red-oil bean paste, hong you douban) OR 2-3 tablespoons minced pickled er jing tiao chilies
3 tablespoons Baoning or Zhenjiang vinegar
2 tablespoons sugar
1 tablespoon Chinese light soy sauce
1 tablespoon Shaoxing wine
3 tablespoons chicken stock or water
1 tablespoon cornstarch mixed with equal amount of water
1/4 cup canola or peanut oil

Steps:

Prep ingredients: slice pork into thin strips, which is much easier to do if it is slightly frozen. Marinate pork strips in Shaoxing wine. Cover wood ear mushrooms in very hot water and let sit for about 15 minutes or until soft, drain and slice thinly. Slice celery (or celtuce) in thin strips to match pork strips. Mince ginger, garlic and scallions.
In a small bowl or measuring cup mix vinegar, sugar, soy sauce, 1 tablespoon Shaoxing wine and chicken stock. Mix cornstarch and water in another small prep bowl.
Heat wok over high flame until heat starts to rise. Add 1/4 cup oil and when hot add the pork strips. Spread them out and let them cook, stirring and flipping them every so often until just cooked through. Move the pork to the sides of the wok with your spatula and add the ginger, garlic and scallions to the well in the center. There should be plenty of oil to briefly cook them. Add chili bean paste (or pickled chilies) and cook briefly. Mix in the pork, then add celery and wood ear strips. Mix all together and stir-fry until celery starts to wilt.
Add vinegar sauce mixture and distribute well, then add cornstarch slurry a bit at a time, continuing to stir-fry, until sauce thickens (you might not need it all). Plate and garnish with celery leaves.

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