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Yu Xiang Pork Shreds (Fish-Fragrant Pork)
Chinese dish ready in 25 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 15m
- Cook
- 10m
- Total
- 25m
- Servings
- 2
- Cuisine
- Chinese
IngredientsWhat you'll need for Yu Xiang Pork Shreds (Fish-Fragrant Pork)
| Ingredient | Amount |
|---|---|
| Pork loin | 200g (7 oz) |
| Carrot | ½ medium |
| Dried wood ear mushrooms | a small handful (rehydrated) |
| Ginger | 1 inch piece |
| Green onion (scallion) | 2 stalks |
| Garlic | 3 cloves |
| Green bell pepper (optional) | ½ |
| Shaoxing rice wine (for marinade) | 1 tablespoon |
| Soy sauce (for marinade) | ½ tablespoon |
| Cornstarch (for marinade) | 1 tablespoon |
| Soy sauce (for sauce) | 2 tablespoons |
| Rice vinegar | 2 tablespoons |
| Sugar | 2 tablespoons |
| Oyster sauce | 1 tablespoon |
| Shaoxing rice wine (for sauce) | 1 tablespoon |
| Cornstarch (for sauce) | 1 tablespoon |
| Water | ½ cup |
- Pork loin200g (7 oz)
- Carrot½ medium
- Dried wood ear mushroomsa small handful (rehydrated)
- Ginger1 inch piece
- Green onion (scallion)2 stalks
- Garlic3 cloves
- Green bell pepper (optional)½
- Shaoxing rice wine (for marinade)1 tablespoon
- Soy sauce (for marinade)½ tablespoon
- Cornstarch (for marinade)1 tablespoon
- Soy sauce (for sauce)2 tablespoons
- Rice vinegar2 tablespoons
- Sugar2 tablespoons
- Oyster sauce1 tablespoon
- Shaoxing rice wine (for sauce)1 tablespoon
- Cornstarch (for sauce)1 tablespoon
- Water½ cup
Cooking StepsHow to cook Yu Xiang Pork Shreds (Fish-Fragrant Pork) step by step
-
Step 1Cut pork loin, carrot, rehydrated wood ear mushrooms, and green bell pepper into thin matchstick strips as shown. Mince ginger, garlic, and green onion.
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Step 2Marinate the pork: mix pork strips with 1 tablespoon Shaoxing wine, ½ tablespoon soy sauce, and 1 tablespoon cornstarch. Set aside for 10 minutes. Meanwhile, prepare the fish-fragrant sauce: combine 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons sugar, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and ½ cup water in a bowl and mix well.
-
Step 3Heat oil in a wok over high heat. Add the marinated pork strips and stir-fry until they change color and are just cooked through. Remove and set aside.
-
Step 4In the same wok with remaining oil, sauté the minced green onion, ginger, and garlic until fragrant. Add the carrot and wood ear mushroom strips, stir-fry for 1 minute. Add green pepper and cook until just tender. Return the pork strips and toss to combine. Pour in the sauce and cook over high heat, stirring constantly, until the sauce thickens and coats everything evenly. Serve immediately.
Yu Xiang Pork Shreds (Fish-Fragrant Pork)
Chinese dish ready in 25 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 200g (7 oz) Pork loin
- ½ medium Carrot
- a small handful (rehydrated) Dried wood ear mushrooms
- 1 inch piece Ginger
- 2 stalks Green onion (scallion)
- 3 cloves Garlic
- ½ Green bell pepper (optional)
- 1 tablespoon Shaoxing rice wine (for marinade)
- ½ tablespoon Soy sauce (for marinade)
- 1 tablespoon Cornstarch (for marinade)
- 2 tablespoons Soy sauce (for sauce)
- 2 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 tablespoon Oyster sauce
- 1 tablespoon Shaoxing rice wine (for sauce)
- 1 tablespoon Cornstarch (for sauce)
- ½ cup Water
Instructions
-
Cut pork loin, carrot, rehydrated wood ear mushrooms, and green bell pepper into thin matchstick strips as shown. Mince ginger, garlic, and green onion.
-
Marinate the pork: mix pork strips with 1 tablespoon Shaoxing wine, ½ tablespoon soy sauce, and 1 tablespoon cornstarch. Set aside for 10 minutes. Meanwhile, prepare the fish-fragrant sauce: combine 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons sugar, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and ½ cup water in a bowl and mix well.
-
Heat oil in a wok over high heat. Add the marinated pork strips and stir-fry until they change color and are just cooked through. Remove and set aside.
-
In the same wok with remaining oil, sauté the minced green onion, ginger, and garlic until fragrant. Add the carrot and wood ear mushroom strips, stir-fry for 1 minute. Add green pepper and cook until just tender. Return the pork strips and toss to combine. Pour in the sauce and cook over high heat, stirring constantly, until the sauce thickens and coats everything evenly. Serve immediately.
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
