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
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.
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