Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Ingredients
16 items- Pork tenderloin 200g
- Dried wood ear mushrooms 20g
- Carrot 50g
- Green bell pepper 30g
- Pickled chili (泡椒) 20g
- Ginger 10g
- Garlic 15g
- Scallion 15g
- Light soy sauce 2 tbsp
- Vinegar 2 tbsp
- Sugar 2 tbsp
- Cornstarch 1 tbsp + 1 tsp
- Cooking wine 1 tbsp
- Water 3 tbsp
- Salt to taste
- Cooking oil as needed
Nutrition
Steps （8 steps）
Slice the pork tenderloin into thin shreds about 5 cm long. Place in a bowl, add a pinch of salt, 1 tbsp cooking wine, and 1 tbsp cornstarch. Massage with your hand for 1 minute until sticky, then let it marinate for 10 minutes.
Prepare the vegetables: shred the soaked wood ear mushrooms, carrot, and green bell pepper. Finely chop the pickled chilies, mince ginger and garlic, and chop scallions. Set aside.
In a small bowl, combine soy sauce, vinegar, sugar, 1 tsp cornstarch, and water. Stir until cornstarch is fully dissolved.
Heat the wok over medium-high heat, add about 2 tbsp oil. When the oil is hot (around 150°C), add the marinated pork shreds. Stir-fry quickly until they turn white, about 30 seconds. Remove and set aside.
Leave about 1 tbsp oil in the wok, turn to high heat. Add the chopped pickled chilies and minced ginger and garlic. Stir-fry until fragrant and the oil turns red, about 20 seconds.
Add the shredded wood ear mushrooms, carrot, and bell pepper. Stir-fry over high heat for about 1 minute until just tender but still crunchy.
Return the pork to the wok, pour the sauce along the edges. Stir-fry vigorously for about 20 seconds until the sauce thickens and coats all ingredients evenly. Turn off heat.
Sprinkle with chopped scallions, toss quickly, and transfer to a plate. Serve immediately.
Tips
1. Cut the pork against the grain for maximum tenderness. 2. The cornstarch in the marinade locks in moisture for silky shreds. 3. The 1:1 ratio of sugar to vinegar is key to the fish-fragrant taste; adjust to your liking. 4. Pickled chilies are essential for the unique flavor; do not omit. 5. Use high heat throughout to keep vegetables crunchy and meat tender.
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