Chinese
Yu Xiang Rou Si
A Sichuan classic of finely shredded pork stir-fried with pickled chilies, ginger, garlic, wood ear, and bamboo shoots. The sauce balances salty, sweet, sour, and spicy flavors in the traditional yu xiang style.
Ingredients
- Pork tenderloin or lean pork loin, julienned250g
- Dried wood ear mushrooms8g
- Bamboo shoots, julienned100g
- Scallions, white and green parts separated, finely sliced2
- Garlic, minced3 cloves
- Fresh ginger, minced1 tbsp
- Sichuan pickled red chilies, finely minced2 tbsp
- Neutral oil3 tbsp
- Light soy sauce, for marinade1 tsp
- Shaoxing wine, for marinade1 tsp
- Salt, for marinade1/4 tsp
- White pepper1 pinch
- Cornstarch, for marinade2 tsp
- Water, for marinade1 tbsp
- Neutral oil, for marinade1 tsp
- Chinkiang vinegar1 1/2 tbsp
- Light soy sauce, for sauce1 tbsp
- Sugar1 tbsp
- Shaoxing wine, for sauce1 tbsp
- Chicken stock or water3 tbsp
- Cornstarch, for sauce1 tsp
Method
- Soak the dried wood ear mushrooms in warm water for 15 to 20 minutes until fully expanded, then trim any tough parts and julienne them finely.
- Rinse the bamboo shoots, blanch them in boiling water for 1 minute to remove any tinny taste, then drain well.
- Place the julienned pork in a bowl and mix with light soy sauce, Shaoxing wine, salt, white pepper, and water until absorbed.
- Add the cornstarch to the pork and mix until lightly sticky, then fold in 1 teaspoon neutral oil to separate the shreds.
- In a small bowl, combine Chinkiang vinegar, light soy sauce, sugar, Shaoxing wine, chicken stock or water, and cornstarch to make the yu xiang sauce.
- Heat a wok over high heat until lightly smoking, add 2 tablespoons neutral oil, then add the pork and stir-fry quickly until the shreds separate and turn pale, about 60 to 90 seconds; remove to a plate.
- Add the remaining 1 tablespoon oil to the wok, lower the heat to medium, and stir-fry the minced pickled chilies until the oil turns red and fragrant.
- Add the minced ginger, garlic, and scallion whites, and stir-fry for about 15 seconds without browning them.
- Add the wood ear mushrooms and bamboo shoots, then stir-fry over high heat for 1 minute.
- Return the pork to the wok and toss everything together until evenly mixed.
- Stir the sauce once more, pour it around the sides of the hot wok, and toss quickly until the sauce thickens and coats the pork in a glossy layer.
- Turn off the heat, fold in the scallion greens, and serve immediately with steamed rice.
Common questions
What can I use instead of pork tenderloin for Yu Xiang Rou Si?
Lean pork loin works well, sliced into very thin julienne. You can also use chicken breast or thigh, but keep the pieces small and stir-fry very briefly so they stay tender and don’t dry out.
How long should I soak and prep the wood ear mushrooms and bamboo shoots?
Soak dried wood ears in warm water for 15 to 20 minutes until fully expanded, then trim any tough bases. Blanch bamboo shoots for 1 minute, then drain well to remove any tinny or canned flavor.
What are the most common mistakes when stir-frying the pork?
Don’t overcrowd the wok or overcook the pork. The meat should be seared quickly, about 60 to 90 seconds, just until it turns pale and separates. If it sits too long, it becomes dry and tough.
Can I make Yu Xiang Rou Si ahead of time, and how should I store leftovers?
Yes, but it’s best fresh. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat quickly in a hot wok or skillet; avoid microwaving too long, which can make the pork rubbery.
What should I serve with Yu Xiang Rou Si?
Serve it hot with steamed white rice, which catches the sauce well. It also pairs nicely with plain congee or simple stir-fried greens. Keep the rest of the meal mild, since the dish is salty, tangy, and spicy.