Yu Sang Recipes

PORK YU-SHIANG

Pork Yu-Shiang image

I fell in love with this dish at my local Chinese Buffet several years ago, but no sooner than I discovered it, it disappeared from the selection--and it was never on the takeout menu. When I inquired about it, they didn't understand what I was talking about. I spent years searching high and low for a recipe. The sauce at first tastes sweet, but then it turns hot...so, so good. I had to have that magic formula..I finally found it! Sweet and spicy fans--this is to die for! UPDATE: I made this again and I wanted a little more fire to it. I added About a tbs or so of "chili garlic sauce" it comes in a little red jar with a green top and has a picture of a rooster on the front, its made by "huyfong foods" and it's in the asian section. This really made the dish especially good! It added not just heat but some really good flavor. I'll be making it this way from now on!

Provided by BETHANY T.

Categories Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 teaspoon cornstarch
1/4 teaspoon salt
1 dash white pepper
1 tablespoon dry sherry
3/4 lb boneless lean pork, cut in bite-sized pieces
4 1/2 tablespoons oil
2 cups assorted fresh vegetables, cut up
2 garlic cloves, minced
1 teaspoon minced fresh ginger
4 small dried hot chili peppers
1 tablespoon huy fong chili-garlic sauce (optional)
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon dry sherry
2 tablespoons soy sauce
3 tablespoons chicken broth or 3 tablespoons water
2 teaspoons cornstarch

Steps:

In bowl, combine first four ingredients.
Add pork, and stir in 1 1/2 tsp of the oil to coat.
Let stand for 15 minutes.
Stir together ingredients for sauce, set aside.
Heat a wok over high heat.
Add 2 tbs oil.
When oil begins to heat add garlic, ginger and chili peppers.
Stir once.
Add pork and stir fry until lightly browned,about 4 minutes.
Remove from pan.
Add remaining oil to pan.
Add veggies.
Stir fry until crisp tender.
Add pork and sauce to pan.
Stir in some chili garlic sauce if desired.
Cook until thickened.
Serve with rice.

Nutrition Facts : Calories 357.1, Fat 28.1, SaturatedFat 6.5, Cholesterol 57, Sodium 729.9, Carbohydrate 6.7, Fiber 0.3, Sugar 3.6, Protein 17.5

YU SANG

Yu Sang image

Provided by Ming Tsai

Categories appetizer

Time 20m

Number Of Ingredients 8

Ingredients

2 ounces Ahi tuna #1 grade (thinly sliced)
2 ounces spring mix salad greens
1 teaspoon fresh ginger, julienned
1 teaspoon ground peanuts
Taro chips
4 ounces plum sauce
2 ounces lemon juice
2 ounces sesame oil

Steps:

Make dressing by emulsifying all ingredients together. Toss Ahi tuna in dressing just to coat, set aside. Combine all other ingredients except for taro chips and toss with salad dressing. Pile the salad high on a plate, arrange Ahi tuna around the edge and top with crispy taro chips.
Suggested Wine: Vin d'Alsace, Gewurztraminer, Kaefferkopf 1997

YU SANG

Yu Sang image

Make and share this Yu Sang recipe from Food.com.

Provided by foodart

Categories Tuna

Time 20m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

3/4 lb sashimi-grade tuna, fresh
3 cups daikon radishes, peeled, finely shredded
3 cups carrots, peeled, finely shredded
9 slices ginger, thin quarter-sized, slices, finely shredded
1/2 cup mee chun preserved ginger in syrup, finely shredded
3/8 cup mee chun preserved scallion, in syrup, finely shredded
9 kaffir lime leaves, finely shredded
1 Thai red chili pepper, seeded, finely shredded
3/4 bu green onion, finely shredded
3/4 bu cilantro, leaves only
3/8 cup toasted peanuts, chopped
1 lime, cut in half, seeded
crisp fried shrimp chips, for garnish
toasted sesame seeds, for garnish
1/4 cup lee kum kee plum sauce
3 tablespoons honey
1 tablespoon lime juice
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon Chinese five spice powder

Steps:

Chill fish until firm. Cut into paper thin, 2" long slices against the grain; set aside.
In separate bowls, cover radishes and carrots with cold water; set aside until ready to assemble salad. Then rinse and squeeze out excess water.
Place the plum sauce, honey, lime juice, sesame oil, salt and five spice powder and mix together.
Place fish in center of a platter. Arrange daikon and carrot shreds around fish. Scatter fresh and pickled ginger, pickled scallions, lime leaves, chiles, green onions and cilantro over fish. Sprinkle with peanuts and sesame seeds.
Just before serving pour the dressing over all. It is customary for everyone to join in and toss the salad. Using chopsticks, each diner digs from the bottom of the salad and lifts the ingredients to mix together. When the salad is fully tossed, taste for seasoning.
Garnish with shrimp chips or fried rice stick noodles.

Nutrition Facts : Calories 149.5, Fat 5.6, SaturatedFat 0.8, Sodium 310.6, Carbohydrate 24.3, Fiber 3.3, Sugar 12.8, Protein 3.5

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