CHENGDU CHALLENGE #25: YU XIANG PORK (YU XIANG ROU SI)
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
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.
YUXIANG ROUSI (CHINESE SICHUAN-STYLE PORK)
"Yuxiang" is a traditional Sichuan preparation that is typically used for pork, eggplant, and sometimes tofu. It literally means "fish-flavored", because it is flavored with the same condiments that are used in preparing fish, however Chinese restaurants in the US simply translate it "Sichuan Pork". Recipe adapted from "Pei Mei's Chinese Cook Book" and "Yan Kit's Classic Chinese Cook Book"
Provided by Kate S.
Categories Pork
Time P1DT21h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Pour boiling water over cloud ears and soak for 20-30 minutes.
- Cut pork 'silk' style (into strips about 2 inches long and 1/16-inch thick--this is easier to do with meat that has been in the freezer for 20 minutes), marinate with 1 T soy sauce and 2 t cornstarch about 15 minutes.
- Cut scallions into small rounds, keeping white and green parts separate. Sliver water chestnuts, then drain cloud ears and sliver them as well. (When the dish is prepared, the shape of the pork, water chestnut, and cloud ear strips should be the same.).
- Combine seasoning sauce ingredients and set aside.
- Heat wok until smoking, add peanut oil, swirl to heat, add garlic and toss a moment until fragrant. Then add ginger and white parts of scallions and stir-fry until fragrant. Stir in the bean paste, then add pork, cloud ears, and water chestnuts and stir-fry until the pork is cooked. As you are stir-frying, splash the wine into the wok along the sides, allowing it to sizzle as you continue to stir.
- Finally add the seasoning sauce, stir thoroughly, and serve.
- Serves 4 as part of a Chinese meal, with rice, soup, and 2-3 other dishes.
Nutrition Facts : Calories 386.4, Fat 24.9, SaturatedFat 6, Cholesterol 42.9, Sodium 835.8, Carbohydrate 23.6, Fiber 1.9, Sugar 2.7, Protein 18.6
YU XIANG PORK
One of the star from Sichuan cuisine, pork stir frying with hot and sour garlic sauce, which is also known as the lovely fish fragrant sauce.
Provided by Elaine
Categories Main Course
Time 25m
Number Of Ingredients 20
Steps:
- add soy sauce, salt, sugar and white pepper. Mix well and set aside for 15 minutes. With this process, the pork shreds can obtain a basic flavor. At the same time, soak slices of ginger and scallion in a bowl with 2 tablespoons of warm water. Then pour around 2 tablespoons of ginger and scallion water to the pork shreds. Continue mixing and then you will find the water is absorbed.
- Mix 1 tablespoon of starch with 1 tablespoon of water. Add to the pork shreds.
- Before stir frying, mix around 3 tablespoons of oil with the shreds to avoid them sticky together with the help of starch. Meanwhile this step make sure the pork shreds are fried with cold oil in hot wok (热锅冷油)
- Heat the wok firstly and then pour a small amount of oil to coat the wok. Place pork shreds in. Let it stay for 2-3 seconds and then mix from time to time. Once the pork shreds changes color. Transfer out.
- Leave the oil in and then place doubanjiang and pickled peppers in. Fry over small fire for 10 seconds until the oil turns red completely. Add garlic and ginger. Fry until aromatic.
- Return pork shreds and re-stir the Yu Xiang Sauce. Pour the sauce to the wok and heat for a while until the content boils. Then place the scallions in. Mix well, transfer out and serve hot!
Nutrition Facts : Calories 398 kcal, Carbohydrate 21 g, Protein 19 g, Fat 26 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1090 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 16 g, ServingSize 1 serving
PORK YU-SHIANG
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
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
Provided by Harpreet
Number Of Ingredients 21
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!
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