Shredded Pork With Garlic Sauce Shredded Beef Szechuan Style

Shredded pork with garlic sauce, or Yu Xiang Rou Si, features tender pork strips stir fried with an array of colorful vegetables, brought together with a rich sauce that is sweet, sour, savory and spicy. Try this dish for an authentic Chinese eatery experience in your own kitchen!

I call back the English proper noun "Shredded Pork with Garlic Sauce" does not justify this dish. Yet, the explanation of its Chinese name is a little long-winded.

Yu Xiang Rou Si (鱼香肉丝) straight translates as "fish fragrant shredded pork" in Chinese. It might sound confusing because there's cypher fishy about this dish.

What is Yu Xiang

The Yu Xiang, or fish fragrant flavor, is one of the major flavor profiles in Sichuan cuisine. Y'all might accept experienced the Mala (麻辣), or numbing spicy, in the famous Mala Craven or Mapo Tofu. The Gai Wei (怪味), or strange flavor, in the Chicken with Spicy Sesame Sauce. The Suan La (酸辣), or sour spicy, in the hot and sour noodle soup. The Yu Xiang season is another signature one that is commonly used in dishes such as Yu Xiang Eggplant, or this dish, which nosotros loosely translate equally "shredded pork with garlic sauce".

To create the flavor, an appropriate ratio of vinegar, soy sauce, carbohydrate, Shaoxing wine, doubanjiang (fermented spicy bean paste) and plenty of aromatics is used to create a rich yet counterbalanced symphony of flavors. Information technology results in a spicy, savory sauce that is also sweet and sour. All 4 flavors are balanced and none stands out too much, however it's bursting with fragrance.

In the US, you might observe this dish in authentic Sichuan restaurants under the name shredded pork with garlic sauce. And the sauce tastes much more circuitous than the plain brown sauce that'southward sometimes also referred to as garlic sauce.

The ingredients for shredded pork with garlic sauce

Shredded pork with garlic sauce uses thinly sliced pork and vegetables to create a special texture – tender, crisp, and very richly slathered with the sauce due to the cut method. Aye, it does accept a moment (or a few!) to ready the ingredients. But the result is beyond rewarding.

Doubanjiang

Doubanjiang (豆瓣酱), besides known as spicy fermented bean paste and broad bean sauce. It is a primal ingredient in dishes like mapo tofu. And information technology has a strong fermented savory, salty and spicy gustatory modality, which adds complexity to the sauce.

Endeavor to find "Pixian Wide Edible bean Paste" at an Asian market. Pixian is a pocket-sized canton in Sichuan province that produces the best broad edible bean paste. If you lot're using this make, you lot're already halfway there. You tin as well buy this brand on Amazon hither.

The vegetables

Shredded pork with garlic sauce always uses various vegetables for their color, texture, and taste. The most commonly used are bamboo shoots, carrots, wood ear mushrooms, and sometimes peppers.

The wood ear mushrooms do not add a lot of flavor, simply the soft yet crunchy texture works so well with the well-baked vegetables and their subtle earthiness works beautifully with the sauce.

The carrots are semi tender and crisp and take a squeamish sweet taste.

You lot can skip 1 vegetable or replace it with your favorite. But I highly recommend sticking to the recipe for the authentic experience.

TIP: y'all can use a julienne peeler to slice the carrots to relieve time, as the pocketknife work can get boring.

How to cut the pork

You can either apply pork loin or tenderloin for this dish.

• If using pork loin, you should slice the big slice of pork downward the centre to create a smaller long piece first.
• And so slice the piece into thin slices.
• Half stack the pieces, then further slice them into strips that are just a flake bigger than matchsticks.

If you find the pork likewise soft and difficult to piece, placing it in the freezer for 20 to 30 minutes helps a lot.

Mise en place

Once you lot've done the prep, your table should take:

• Marinated pork
• Mixed sauce
• Minced garlic and ginger
• Doubanjiang
• Sliced bamboo shoots, wood ear mushrooms, and carrots
• Sliced pepper

I like to grouping my ingredients by when they're used in the recipe, so I tin use fewer prep bowls and make the cooking process clearer.

How to cook shredded pork with garlic sauce

1. Stir fry the pork until just cooked through, so transfer information technology to a plate
2. Melt the aromatics with doubanjiang to release the fragrance
3. Add together the vegetables that take longer cook
4. Add the cooked pork and sauce dorsum into the pan
5. Stir everything together

That's it. Now you can serve the shredded pork with garlic sauce over steamed rice to make a delicious, cute, and counterbalanced meal.

Afterthoughts

Yu Xiang Rou Si, or shredded pork with garlic sauce, is a very popular dish in China. It was 1 of my favorite Sichuan dishes growing upwards, only like Kung Pao Chicken. It is not quite as spicy equally some other famous Sichuan specialties similar Dan Dan Noodles, and then it's a keen dish to introduce someone to Sichuan nutrient if they do not similar lots of spiciness. And it's a dish that many kids love.

I was initially hesitant to share this dish, because the cutting requires a lot of effort and fourth dimension. But it's besides delicious to miss! I promise you have the fourth dimension to fix information technology and experience how great it is.

Other delicious Sichuan recipes

• Ma La Xiang Guo (Sichuan Mala Dry Pot, 麻辣香锅)
• Shui Zhu Yu (Sichuan Boiled Fish, 水煮鱼)
• Mapo Eggplant (麻婆茄子)
• Chinese Bang Bang Craven (棒棒鸡)
• Stir-Fried Pea Shoots with Garlic (蒜蓉炒豆苗)
• Sichuan Spicy Wonton in Red Oil (红油抄手)

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Shredded Pork with Garlic Sauce (鱼香肉丝, Yu Xiang Rou Si)

Shredded pork with garlic sauce, or Yu Xiang Rou Si, features tender pork strips stir fried with an array of colorful vegetables, brought together with a rich sauce that is sweet, sour, savory and spicy. Endeavor this dish for an accurate Chinese restaurant experience in your own kitchen!

Class: Main

Cuisine: Chinese

Keyword: restaurant-style

Prep Time: 35 minutes

Cook Fourth dimension: 5 minutes

Full Time: 40 minutes

Pork

• 8 oz (225 g) pork loin
• 1 tablespoon Shaoxing wine
• 1 teaspoon peanut oil
• ane/4 teaspoon salt
• 1/8 teaspoon white pepper
• ane teaspoon cornstarch

Sauce

• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons water
• ane tablespoon Shaoxing vino
• 3 tablespoons sugar
• ane tablespoon cornstarch

Stir fry

• 2 tablespoons peanut oil (or vegetable)
• 1 tablespoon doubanjiang
• iii cloves garlic , minced
• ii teaspoon ginger , minced
• 1 medium carrot , julienned (yields one/2 cup once cut)
• 1 Anaheim pepper , or long red pepper or both, julienned (yield ane/two cup once cutting)
• 1/2 cup bamboo shoots , sliced

Prepare the dried ingredient

• Add wood ear mushrooms to a medium-sized bowl and hot water to embrace. Soak until the mushrooms turn tender throughout, twenty to 30 minutes. Once done, rinse the mushrooms and gently rub them with your fingers to remove any dust. Drain, cut into thin slices, and ready aside.

To marinate the pork

• Piece the pork loin into round, ane/8" (4 mm) thick pieces. Stack the slices and further cut into 1/8" (4 mm) thick strips. Add the Shaoxing wine, peanut oil, table salt, and white pepper. Mix with your fingers until the vino is fully absorbed. Then add together the cornstarch and mix once more until evenly coated. Marinate for 15 minutes while preparing the rest of the ingredients.

For the sauce

• Combine all the sauce ingredients in a medium-sized basin. Stir to mix well and set aside.

To make the stir fry

• Heat i tablespoon of oil in a large skillet over loftier oestrus until hot. Add the marinated pork while separating the pieces, so they do not overlap too much in the pan. Cook without touching until the bottom turns golden. Flip and cook the other side until only cooked. Transfer the pork to a large plate.

• Plow the heat to medium-loftier and add the remaining 1 tablespoon oil and the garlic, ginger, green onion, and doubanjiang. Stir and melt for a minute or so, until the aromatics are evenly coated with the doubanjiang.

• Add together the carrots, soaked woods ear mushrooms, and bamboo shoots. Cook and stir until the carrots begin to wilt, about ane minute.

• Add the peppers and cooked pork. Stir the sauce to dissolve the cornstarch again and pour it into the pan. Immediately stir everything together until the sauce thickens, thirty seconds or so. Transfer everything to a plate.

• Serve hot over steamed rice as a main dish.

Serving: one serving , Calories: 250 kcal , Carbohydrates: xix.3 g , Protein: thirteen.3 g , Fat: 12.9 g , Saturated Fat: iii.4 thou , Cholesterol: 34 mg , Sodium: 764 mg , Potassium: 432 mg , Fiber: 1.five g , Sugar: 13 g , Calcium: 25 mg , Iron: 1 mg

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Source: https://omnivorescookbook.com/shredded-pork-with-garlic-sauce/

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