Yu Xiang Shredded Pork (鱼香肉丝)

鱼香肉丝

Yu Xiang Shredded Pork (鱼香肉丝) — SichuanSichuan (四川) home cooking.

Ingredients

• pork loin
• bamboo shoots (canned, julienned)
• carrot (julienned)
• doubanjiang (chili bean paste)
• chinkiang vinegar
• light soy sauce
• sugar
• cornstarch
• garlic cloves
• ginger (minced)
• scallions
• cooking oil

Instructions

1. Cut pork into thin strips 5 cm x 3 mm. Marinate with 1 tbsp shaoxing wine, 1/2 tbsp light soy sauce, and 1 tsp cornstarch for 10 minutes. (meat glossy with starch coating)
2. Make the yu xiang sauce: mix chinkiang vinegar, remaining soy sauce, sugar, and 1 tsp cornstarch with 2 tbsp water in a small bowl. Set aside. (sugar fully dissolved)
3. Drain bamboo shoots and cut into matchstick strips. Julienne the carrot. Mince garlic and ginger. Cut scallions into 3 cm lengths. (all vegetables cut into uniform strips)
4. Heat oil in a wok over high heat. Add the pork and spread flat — sear 20 seconds without stirring, then stir-fry until color changes to white. (pork turning opaque white)
5. Push pork to one side. Add doubanjiang to the empty side and fry 10 seconds until red oil appears. Add garlic, ginger, and white parts of scallions. Stir for 15 seconds. (oil turning deep red)
6. Add bamboo shoots and carrots. Stir-fry 30 seconds, then pour in the prepared sauce. Toss quickly until the sauce thickens and coats everything. (sauce glossy and thick)
7. Add green parts of scallions, toss 10 seconds, and serve immediately over steamed rice. (scallion greens wilted but vibrant)