Yuxiang Rousi Chinese Sichuan Style Pork Recipes

YU XIANG PORK

Yu Xiang Pork image

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

Time 25m

Number Of Ingredients 20

Ingredients

300 g pork tenderloin or small tenderloin (, shredded)
1/4 tsp. salt
1/4 tsp. ground white pepper
1 tbsp. light soy sauce
1 tsp. dark soy sauce (, optional for coloring )
1/4 tsp. salt
2 tbsp. scallion and ginger water
1 tbsp. cornstarch (, mixed with 1 tablespoon of water )
1 tbsp. cooking oil
1/2 tbsp. doubanjiang
1 tbsp. chopped pickled peppers
5 cloves garlic (, chopped)
1 inch ginger (, chopped)
3 tbsp. vegetable cooking oil
2 tsp. light soy sauce
1 tbsp. black vinegar
5 tbsps. water
1 tbsp. starch
2 tbsps. sugar
1/4 tsp. salt

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

YUXIANG ROUSI (CHINESE SICHUAN-STYLE PORK)

Yuxiang Rousi (Chinese Sichuan-Style Pork) image

"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

Ingredients

1/2 ounce cloud ear mushrooms
10 ounces pork loin
1 tablespoon soy sauce
2 teaspoons cornstarch
4 -5 scallions
6 water chestnuts
1/4 cup peanut oil
3 cloves chopped garlic
1 teaspoon fresh grated ginger
1 tablespoon hot bean paste
1/2 tablespoon shaoxing wine
green parts scallion
1 tablespoon soy sauce
1 tablespoon chinese black vinegar (or use balsamic)
1 teaspoon sugar
1/2 teaspoon salt
2 teaspoons cornstarch
1 teaspoon sesame oil
1/4 teaspoon black pepper

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

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