Yu Shiang Pork 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

CHINESE YU SHIANG PORK RECIPES

Chinese Yu Shiang Pork Recipes image

Provided by Harpreet

Number Of Ingredients 21

Ingredients

400 g pork fillet
3-5 g black fungus
2 carrots
200 g bamboo shoots cut
0.5 cm long piece of ginger
5 Toe garlic
1 rod spring onions
6 tablespoons vegetable oil
1 tablespoon vegetable oil
2 tablespoons rice wine for cooking
1 teaspoon pepper white
1 tablespoon Light Soybean Sauce
½ teaspoon dark soy sauce
1 teaspoon starch
½ teaspoon salt
4 tablespoon vinegar
3 tablespoons sugar
2 tablespoons light soy sauce
½ tablespoon salt
2 teaspoon Chop pepper sauce or dried chili peppers
1 teaspoon sharp bean sauce / paste

Steps:

Pork fillet in 5 Mm thick strips. All ingredients for marinating well in a bowl. Pork fillet marinade for 30 minutes.
Cut the bamboo shoots out of the can, drain them. black fungus in warm water for 20 minutes. Then cut the spice, cut into thin strips. Cut carrots into thin strips.
Ginger, garlic and spring onion chop finely. Mix all the ingredients for the sauce in a small bowl.
Heat 2 tablespoons of vegetable oil in a wok, add the marinated meat, fry with a very strong heat until almost fry. Then fetch meat from the wok.
Heat the wok with 4 tablespoons of vegetable oil, fry the Chop pepper sauce or the dried chili peppers and the spicy bean sauce/paste (豆瓣酱) in it, garlic, ginger and spring onions.
Add bamboo shoots, carrots and black fungus, fry until they are cooked. Put the meat back into the wok, fry with sauce for 2 minutes. Always stir well. Now the delicious dish is ready! With boiled rice it tastes great!

YU SHIANG PORK

Yu Shiang Pork image

This spicy dish will convince even the biggest skeptic that Heart Smart® eating does not mean sacrificing taste. I doubt the nutritional data shown here; info as per the cookbook, Heart Smart published by the Henry Ford Health System, the fat content = 11g/serving & calories at 450/serving, both of which sound truer to me. I also doubt the fiber - I tested this by editing to remove the bamboo shoots from the ingredients- the fiber grams DID NOT change at all. That said, the recipe tastes great but if exact nutritional facts are needed, don't count on these for your diet!

Provided by SusieQusie

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon dry sherry
2 tablespoons low sodium soy sauce
3 tablespoons chicken stock (or water)
2 teaspoons cornstarch
1 teaspoon cornstarch
1 dash pepper
1 tablespoon dry sherry
3/4 lb boneless pork loin, cut into matchstick pieces
2 tablespoons vegetable oil, divided
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
3 -4 dried hot chili peppers
2/3 cup bamboo shoot, sliced into matchstick pieces
10 green onions, cut in 2-inch lengths
4 cups cooked rice

Steps:

FOR SAUCE: In a medium bowl, mix together sugar, vinegar, sherry, soy sauce, chicken stock and cornstarch. Stir until sugar and cornstarch dissolve. Set aside.
FOR PORK: In a large bowl, combine cornstarch, pepper and sherry. Add pork; stir to coat. Let sit for 15 minutes.
Heat wok or large skillet over high heat. When pan is hot, add 1 tablespoon of oil.
When oil is hot, add garlic, ginger and chilies. Add pork and stir-fry until lightly browned (about 4 minutes). Remove from pan and wipe pan clean with paper towels.
Heat remaining oil in pan. Add bamboo shoots and onions and stir-fry for 1 minute.
Return pork mixture to pan. Stir in reserved sauce and cook, stirring, until sauce boils and thickens.
Serve over your rice of choice.

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