Sichuan "Fish-Fragrant" Pork Stir-fry (Yu Xiang Rou Si)
Learn to make authentic Sichuan "Fish-Fragrant" Pork (Yu Xiang Rou Si). This classic "rice killer" dish from a 30-year chef's daughter features tender pork slivers in a sweet, sour, and spicy garlic sauce.
Equipment
- 1 Wok or large carbon steel/nonstick skillet
- 1 Wok spatula or wooden spoon
- 3-4 Small Bowls for mise en place
Ingredients
For the Pork & Marinade (Velveting):
- 0.5 lb pork tenderloin (250g) (see note 1)
- 1 tsp light soy sauce
- 1 tsp cornstarch (or 1 egg white for a silkier texture)
For the Sauce Bowl:
- 2 tbsp Chinkiang vinegar (see note 2)
- 2 tbsp light soy sauce
- 2 tbsp granulated sugar
- 1 tbsp oyster sauce
- 1 tsp cornstarch
For the Stir-Fry:
- 10 dried wood ear mushrooms
- 3 mild green peppers (e.g., Anaheim or Hungarian wax, julienned)
- 0.5 medium carrot (julienned)
- 3 tbsp neutral oil (like canola or vegetable oil, divided)
- 1 tbsp Pixian Doubanjiang (Spicy Broad Bean Paste) (see note 3)
- 2 cloves garlic (minced)
- 1 tbsp Shaoxing wine (or dry sherry)
- 2-3 slices young ginger (julienned (optional, see note 4))
Instructions
- Prepare the Sauce & Veggies: In a small bowl, whisk together all Sauce Bowl ingredients (vinegar, light soy sauce, sugar, oyster sauce, and 1 tsp cornstarch) until smooth. Set aside. Place the dried wood ear mushrooms in a bowl of warm water and soak for 15-20 minutes until fully rehydrated, then julienne them. Julienne the green peppers and carrot.
- Prepare the Pork: Freeze the pork tenderloin for 15-20 minutes to firm it up. Slice it thinly against the grain, then cut those slices into 2-3 inch long julienne strips (slivers).
- Velvet the Pork: In a medium bowl, combine the pork slivers with 1 tsp light soy sauce and 1 tsp cornstarch (or egg white). Mix with your hands until the liquid is fully absorbed and the pork feels silky. Let it marinate while you prep the veggies.
- Par-Cook Veggies: Heat a wok over high heat until just smoking. Add 1 tbsp of oil. Add the julienned carrots and stir-fry for 1 minute. Add the green peppers and wood ear mushrooms and stir-fry for another 30-45 seconds, until crisp-tender. Remove vegetables to a plate.
- Par-Cook Pork: Return the wok to high heat. Add 1 tbsp of oil. Add the marinated pork, spreading it in a single layer. Let it sear for 30 seconds, then stir-fry until about 80% cooked (the pork will turn white). Remove from the wok and add to the plate with the vegetables.
- Bloom Aromatics: Return the wok to high heat and add the final 1 tbsp of oil. Add the minced garlic and 1 tbsp Pixian Doubanjiang. Stir-fry for 15-20 seconds until the oil turns red and fragrant (bào xiāng).
- Combine & Finish: Add the cooked pork, vegetables, and the (optional) julienned young ginger back to the wok. Splash the Shaoxing wine around the hot edges of the wok. Give your sauce bowl a final stir (to mix the starch) and pour it into the wok.
- Thicken: Stir-fry continuously over high heat for 1 minute, or until the sauce has thickened and beautifully coats every ingredient.
- Serve: Serve immediately with plenty of hot steamed rice.
Notes
1. Pork: Freezing the pork for 15-20 minutes firms it up, making it much easier to slice into thin slivers.
2. Vinegar: Chinkiang vinegar (Chinese black vinegar) is traditional. If you can't find it, you can substitute with rice vinegar, though the flavor will be a bit sharper.
3. Doubanjiang: This spicy fermented broad bean paste is the soul of the dish. Look for the "Pixian" (郫县) brand at Asian markets or online.
4. Ginger: Young ginger (仔姜) is less fibrous and has a fresh, zesty spice. If using, add it at the end as instructed. If you can only find regular mature ginger, mince it and add it with the garlic in step 6.
5. Allergens: This dish contains soy, wheat (from Doubanjiang and soy sauce), and shellfish (from oyster sauce). For a gluten-free version, use tamari, gluten-free oyster sauce, and a gluten-free chili bean paste substitute. Nutrition (Disclaimer) Nutrition Facts Serving Size: 1 Calories: 310kcal Carbohydrates: 22g Protein: 16g Fat: 17g Saturated Fat: 3g Cholesterol: 0mg Sodium: 980mg Potassium: 0mg Fiber: 3g Sugar: 13g Vitamin A: 0IU Vitamin C: 0mg Calcium: 0mg Iron: 0mg Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
2. Vinegar: Chinkiang vinegar (Chinese black vinegar) is traditional. If you can't find it, you can substitute with rice vinegar, though the flavor will be a bit sharper.
3. Doubanjiang: This spicy fermented broad bean paste is the soul of the dish. Look for the "Pixian" (郫县) brand at Asian markets or online.
4. Ginger: Young ginger (仔姜) is less fibrous and has a fresh, zesty spice. If using, add it at the end as instructed. If you can only find regular mature ginger, mince it and add it with the garlic in step 6.
5. Allergens: This dish contains soy, wheat (from Doubanjiang and soy sauce), and shellfish (from oyster sauce). For a gluten-free version, use tamari, gluten-free oyster sauce, and a gluten-free chili bean paste substitute. Nutrition (Disclaimer) Nutrition Facts Serving Size: 1 Calories: 310kcal Carbohydrates: 22g Protein: 16g Fat: 17g Saturated Fat: 3g Cholesterol: 0mg Sodium: 980mg Potassium: 0mg Fiber: 3g Sugar: 13g Vitamin A: 0IU Vitamin C: 0mg Calcium: 0mg Iron: 0mg Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.