Yu Xiang Pork with Vegetables
鱼香肉丝 · sichuan cuisine · Sichuan
Yu xiang, or fish-fragrant flavor, uses chile bean paste, garlic, ginger, vinegar, and sugar to season pork without containing fish.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Key failure points
- If The sauce is lumpy or gummy.: Stir the sauce immediately before adding and remove the wok from heat once it turns glossy.
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 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
14.11 oz — cut into thin strips
carrot胡萝卜
7.05 oz — julienned and blanched
7.05 oz — julienned
0.35 oz — soaked until expanded and cut into pieces
0.08 cup — divided
0.04 cup
2.0 whole
Potato starch土豆淀粉
0.71 oz — divided
0.13 cup
0.71 oz
salt盐
0.35 oz — divided
1.41 oz — minced
scallion葱花
1.41 oz — sliced
garlic大蒜
4.0 clove — minced
1.06 oz
0.34 cup — divided between marinade and sauce
0.17 cup — divided
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.
Steps
Mix 5 ml soy sauce, Shaoxing wine, 5 g starch, 20 ml water, and egg white. Coat the pork and marinate for 15 to 30 minutes.
✅ Done when: The pork is evenly coated and has absorbed most of the marinade.
Watch out: Keep the marinating pork refrigerated if preparation runs long.
- 2
Step 210 min
Mix the remaining soy sauce, vinegar, sugar, 1 g salt, remaining starch, and 20 ml water. Prepare the mushrooms and vegetables as directed.
✅ Done when: The sauce is smooth and the starch is fully dispersed.
Watch out: Stir the sauce again just before adding because starch settles.
Heat 15 ml oil in a wok, add the pork, and separate the strips quickly until their surfaces turn opaque. Transfer to a plate.
✅ Done when: The strips are separate and pale outside but not overcooked.
Watch out: The pork finishes cooking after it returns to the wok.
Heat the remaining oil and fry the scallion, ginger, garlic, and bean paste until fragrant. Add the carrot, then the pepper and mushrooms, and stir-fry for 2 minutes.
✅ Done when: The vegetables are hot, bright, and still crisp.
Watch out: Keep the wok hot so the vegetables do not steam.
Return the pork and toss for no more than 20 seconds. Stir the sauce, pour it in, and toss for no more than 15 seconds before turning off the heat.
✅ Done when: The sauce glosses every strip and the pork reaches 63°C, then rests 3 minutes.
Watch out: Extended cooking toughens the pork and dulls the vegetables.
If The sauce is lumpy or gummy.:
Stir the sauce immediately before adding and remove the wok from heat once it turns glossy.