Shredded Pork with Garlic Sauce -Yu Xiang Rou Si

Shredded Pork with Garlic Sauce is a traditional Chinese dish, named for the flavour of fish.

What is Shredded Pork with Garlic Sauce (Yu Xiang Rou Si)?

Shredded Pork with Garlic Sauce also called Yu Xiang Rou Si or Yu-Shiang Shredded Pork. It is mainly made of pork, black fungus, carrots, and peppers. The pork is made from 30% fat and 70% thin. It’s fish flavor does not come from fish but is made up of red pepper, green onion, ginger, garlic, sugar, salt, soy sauce and other condiments.

Origin of Shredded Pork with Garlic Sauce

Long-time ago, there was a Sichuan businessman. His family liked to eat fish. And they very particular attention to the fish taste and they always add salt, green onion, ginger, garlic, cooking wine, vinegar and soy sauce to seasoning with the fish to remove the fishy taste.

One day, the businessman’s wife uses pork instead of fish to cook this dish, and the taste is amazing and praised by her husband. After several years of continuous improvement by other Sichuanese, this dish became popular.

Shredded Pork with Garlic Sauce (Yu Xiang Rou Si) Recipe:

You’ll need:

50g Lean pork, shredded
1 carrot, shredded
2 green peppers shredded
6 black fungus
1 green onion
1 teaspoon salt
1 light soy sauce
1 tablespoon starch
1 tablespoon cooking wine
1 tablespoon Doubanjiang
1 garlic, minced
1 ginger, optional
For the sauce:
4 tablespoons vinegar
3-4 tablespoons sugar
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon starch

How to make Shredded Pork with Garlic Sauce (Yu Xiang Rou Si)

1. Pour 4 tablespoons of vinegar, 3-4 tablespoons of sugar, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce and 1tabelspoon starch in a bowl to make the sauce. Mix 1 teaspoon of salt, pork, 1 tablespoon of light soy sauce, 1 tablespoon of starch and 1 tablespoon of cooking wine in a bowl and mix well.

2. Heat a wok with oil, stir-fry pork until color change. Transfer it on a plate and set aside. Heat the wok again, add 1 tablespoon of oil and green onion and stir-fry it until fragrant.

3. Add carrot and continue to stir-fry it a few minutes. Add the green peppers, and continue to stir-fry a few minutes. Transfer it on a plate and set aside.

4. Heat a wok with 1/2 tablespoon of oil, and stir-fry 1 tablespoon of Doubanjiang, ginger and garlic for 30 seconds until fragrant.

5. Add the black fungus and cook a few minutes. Pour the pork and stir-fry it until it wrapped with red oil.

6. Add the cooked carrot and green peppers and mix well. Add the sauce mixture in the wok and stir-fry quickly under high heat until the sauce has thickened. Transfer it on a plate and serve.

Shredded Pork with Garlic Sauce

Shredded Pork with Garlic Sauce is a traditional Chinese dish, named for the flavour of fish.

5 from 5 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Chinese

Servings 3

Calories 456 kcal

Ingredients

  

• 50g Lean pork shredded
• 1 carrot shredded
• 2 green peppers shredded
• 6 black fungus
• 1 green onion
• 1 teaspoon salt
• 1 light soy sauce
• 1 tablespoon starch
• 1 tablespoon cooking wine
• 1 tablespoon Doubanjiang
• 1 garlic minced
• 1 ginger optional

For the sauce:

• 4 tablespoons vinegar
• 3-4 tablespoons sugar
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon starch

Instructions

 

• Pour 4 tablespoons of vinegar, 3-4 tablespoons of sugar, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce and 1tabelspoon starch in a bowl to make the sauce. Mix 1 teaspoon of salt, pork, 1 tablespoon of light soy sauce, 1 tablespoon of starch and 1 tablespoon of cooking wine in a bowl and mix well.
• Heat a wok with oil, stir-fry pork until color change. Transfer it on a plate and set aside. Heat the wok again, add 1 tablespoon of oil and green onion and stir-fry it until fragrant.
• Add carrot and continue to stir-fry it a few minutes. Add the green peppers, and continue to stir-fry a few minutes. Transfer it on a plate and set aside.
• Heat a wok with 1/2 tablespoon of oil, and stir-fry 1 tablespoon of Doubanjiang, ginger and garlic for 30 seconds until fragrant.
• Add the black fungus and cook a few minutes. Pour the pork and stir-fry it until it wrapped with red oil.
• Add the cooked carrot and green peppers and mix well. Add the sauce mixture in the wok and stir-fry quickly under high heat until the sauce has thickened. Transfer it on a plate and serve.

Keyword Shredded Pork with Garlic Sauce