Home-style Yu Xiang Shredded Pork
家庭版～鱼香肉丝 · sichuan cuisine · Sichuan
Adapted from a community recipe on Xiachufang (original author credited in the source record).
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Pork loin猪里脊肉
7.05 oz
garlic大蒜
to taste
1.41 oz
to taste
2.82 oz — Shred
0.35 oz
to taste
to taste
cornstarch玉米淀粉
0.11 oz
to taste
to taste
carrot胡萝卜
5.29 oz
1.06 oz
as needed
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
Steps
- 1
Step 1
Cut the ingredients into shreds as shown in the picture and set aside.
✅ Done when: All ingredients are cut into even, similar-sized shreds about 6 cm long; the pork, green pepper, carrot, and rehydrated wood ear sit in separate piles, ready to cook in that order.
Marinate the pork shreds with 1 tablespoon of cooking wine, half a tablespoon of light soy sauce, and 1 tablespoon of starch for 10 minutes. Prepare the fish-fragrant sauce by mixing 2 tablespoons of light soy sauce, 2 tablespoons of black vinegar, 2 tablespoons of sugar, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 1 tablespoon of starch, and half a bowl of water. Heat the wok.
✅ Done when: Every pork shred is evenly coated in the marinade and the cornstarch has fully absorbed — the meat looks glossy with no watery liquid pooling at the bottom of the bowl.
Heat oil in a wok, add the marinated pork shreds, stir-fry until color changes, and set aside.
✅ Done when: The pork shreds have turned opaque white and are just cooked through (145 °F / 63 °C internal); they are lifted out while still tender, before they brown or toughen.
With the remaining oil in the wok, sauté minced green onion, ginger, and garlic until fragrant. Add carrot shreds and wood ear shreds, stir-fry for 1 minute, then add green pepper shreds and stir-fry until just cooked. Add the stir-fried pork, mix well, pour in the prepared fish-fragrant sauce, and cook on high heat until the sauce thickens. Stir to coat evenly and serve.
✅ Done when: The sauce returns to a boil and thickens enough to glossy-coat every shred; pork and vegetables are heated through, the wood ear is hot, and no thin sauce pools at the bottom of the wok.