Yu Xiang Shredded Pork, a much – loved dish in Sichuan cuisine, is celebrated for its harmonious blend of sweet, sour, spicy, and savory flavors. The name “Yu Xiang,” which means “fish – fragrant,” might seem odd since no fish is used in this dish. The seasoning blend was originally inspired by the way fish is cooked in Sichuan, thus the name. Here’s how to make this iconic dish in your home kitchen.
Ingredients
For the Shredded Pork
- 200g lean pork, like tenderloin
- 1 egg white
- 1 tablespoon of cornstarch
- 1 tablespoon of cooking wine
- 1/2 teaspoon of salt
For the Vegetables
- 1 medium – sized carrot, shredded
- 1 bell pepper, shredded
- 1/2 a cucumber, shredded
- 3 – 4 dried wood – ear mushrooms (soaked and shredded)
- 3 scallions, cut into sections
For the Sauce
- 2 tablespoons of Pixian broad – bean paste
- 2 tablespoons of light soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of sugar
- 1/2 tablespoon of dark soy sauce
- 1/2 teaspoon of salt
- 1/2 teaspoon of chicken powder
- 1 tablespoon of cornstarch
- 1/2 cup of water
Step – by – Step Cooking Process
Marinating the Pork
- Cut the lean pork into thin shreds. Place the shredded pork in a bowl.
- Add the egg white, 1 tablespoon of cornstarch, 1 tablespoon of cooking wine, and 1/2 teaspoon of salt to the bowl. Mix well until the pork is evenly coated. Let it marinate for about 15 – 20 minutes.
Preparing the Sauce
- In a separate bowl, combine 2 tablespoons of light soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sugar, 1/2 tablespoon of dark soy sauce, 1/2 teaspoon of salt, 1/2 teaspoon of chicken powder, 1 tablespoon of cornstarch, and 1/2 cup of water. Stir until all the ingredients are well – combined.
Stir – Frying the Pork
- Heat 2 – 3 tablespoons of oil in a wok or a large pan over high heat. When the oil is hot, add the marinated shredded pork. Stir – fry quickly until the pork changes color and separates. Remove the pork from the wok and set it aside.
Stir – Frying the Vegetables
- Leave a little oil in the wok. Add 2 tablespoons of Pixian broad – bean paste and stir – fry until it becomes fragrant and the oil turns red.
- Add the shredded carrots, bell pepper, cucumber, and wood – ear mushrooms to the wok. Stir – fry for about 2 – 3 minutes until the vegetables start to soften.
Combining and Finishing
- Return the shredded pork to the wok. Pour the prepared sauce into the wok. Stir – fry continuously over high heat until the sauce thickens and coats the pork and vegetables evenly.
- Add the scallion sections and give it a final stir.
Serve Yu Xiang Shredded Pork hot with steamed rice. It’s a dish that will transport your taste buds to the vibrant food scene of Sichuan, delighting your family and friends with its complex and mouth – watering flavors.
