Yuxiang Shredded Pork, Mild Version — Super Rice-Friendly
超级下饭鱼香肉丝（不辣版） · sichuan cuisine · Sichuan
This is not an authentic yuxiang pork recipe — the traditional version uses pickled chilies, which are omitted here for a non-spicy dish that the whole family can enjoy. The author notes that to deepen the flavor you can add pickled chilies (pickled ginger and chili), which will add some heat. The doubanjiang called for is Pixian-style: it is slightly spicy raw, but once stir-fried it reads as fragrant rather than hot; any brand works. Note that the 'spoon' in the source refers to a common household ceramic soup spoon; quantities here are estimated from the standard conversion table assuming 15 ml per spoon.
Yuki TanakaTokyo-born, now in Chicago. I post about dashi, pickles, and bento for picky kids. My kitchen is tiny but my knife game is sharp.Nutrition & allergens
Contains:SoyWheat
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.
8.82 oz
1.76 oz
carrot胡萝卜
0.5 piece
2.0 piece
0.63 oz
Meat Marinade Ingredients:腌肉材料如下：
as needed
to taste
1.06 oz
0.6 oz
0.3 oz
Sauce Ingredients 43221:酱汁材料43221如下：
as needed
2.12 oz
1.27 oz
1.2 oz
0.13 cup
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
A note on measuring: if you are unsure how big a 'spoon' is, the author uses the standard ceramic soup spoon found in most homes. A slight difference in size is fine — you will get a feel for it once you try.
✅ Done when: Done when you have identified a consistent household spoon to use for all measurements.
Soak the dried wood ear mushrooms until rehydrated; use warm water to speed things up. Cut the lean pork into shreds, toss with the marinade ingredients until evenly coated, and marinate for 20 minutes.
✅ Done when: The mushrooms are fully plumped and springy, and the pork has marinated for 20 minutes.
- 3
Step 3
If the soaked wood ears are large, cut them into shreds; small ones can be left whole. Shred the carrot and green peppers.
✅ Done when: All vegetables are cut into even shreds and ready to cook.
- 4
Step 4
Mince the scallion, ginger, and garlic. (The author likes to knead the minced ginger directly into the raw pork so no one can pick it out later.) Mix the sauce and set out the doubanjiang.
✅ Done when: The aromatics are minced, the sauce is mixed, and the doubanjiang is at hand.
Heat a generous amount of oil in a nonstick pan, add the pork shreds, and quickly break them apart. Once they turn white, remove them and set aside, leaving the oil in the pan.
✅ Done when: The pork shreds have turned white and no longer look raw.
Stir-fry the carrot first, then add the doubanjiang and cook until fragrant.
✅ Done when: The carrot has softened slightly and the doubanjiang smells aromatic.
Add the minced scallion and garlic, then the wood ears and green peppers, and stir-fry together until cooked through.
✅ Done when: The vegetables are tender-crisp and cooked through.
Return the pork shreds to the pan and stir-fry to combine evenly.
✅ Done when: The pork is heated through and evenly distributed among the vegetables.
Pour the sauce in along the edge of the pan, stir-fry quickly over high heat until the sauce coats everything and reduces, then plate.
✅ Done when: The sauce has thickened and glossy-coated every shred.
- 10
Step 10
Fragrant and delicious — serve it up with rice!
✅ Done when: The dish is plated and ready to eat.