Yu Xiang Shredded Pork
About This Dish
Okay, so here's the thing about yu xiang—it literally means 'fish fragrance' but there's no fish anywhere near this dish. It's all about that magical combination of pickled chilies, garlic, ginger, and scallions that somehow creates this incredible sweet, sour, and slightly spicy flavor profile. I know, it's confusing, but trust me on this one. The pork is tender, the vegetables are crisp, and that sauce? It's addictive. Every time I make this, I end up eating way more rice than I should. It's one of those dishes where you keep going back for 'just one more bite' until suddenly your bowl is empty.
Flavors
Nutrition Information
Ingredients
- Pork tenderloin
- Wood ear mushrooms
- Carrots
- Bell peppers
- Pickled chilies
- Doubanjiang
- Garlic
- Ginger
- Scallions
- Light soy sauce
- Rice vinegar
- Sugar
- Shaoxing wine
- Cornstarch slurry
Instructions
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1
Cut the pork into thin strips—try to keep them uniform so they cook evenly. Marinate with Shaoxing wine, light soy sauce, and a bit of cornstarch for about 15 minutes. This is what keeps the pork tender.
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2
While that's marinating, prep your vegetables. Cut the wood ear mushrooms, carrots, and bell peppers into thin strips. They should all be roughly the same size so they cook at the same rate.
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3
Mix up your yu xiang sauce: light soy sauce, rice vinegar, sugar, and a bit of cornstarch slurry. Taste it—you want that perfect balance of sweet and sour. Adjust if you need to.
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4
Heat your wok or pan until it's really hot, then add oil. Add the pork strips and stir-fry quickly until they're just cooked through—maybe 2 minutes. Don't overcook them. Remove and set aside.
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5
In the same pan, add a bit more oil if needed. Add the pickled chilies and doubanjiang, and cook until you see that red oil start to appear. This is where the magic happens.
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6
Add minced garlic and ginger, stir for about 20 seconds until fragrant. Then throw in all your vegetables and stir-fry on high heat. You want them crisp-tender, not mushy.
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7
Add the pork back in, then pour in your yu xiang sauce. Toss everything together quickly—this should only take about 30 seconds. The sauce will thicken and coat everything.
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8
Finish with chopped scallions, give it one final toss, and serve immediately over rice.
Cooking Tips
- Cutting the pork into uniform strips matters more than you'd think. If they're all different sizes, some will be overcooked while others are still raw.
- The sauce ratio is everything. Too sweet? Add more vinegar. Too sour? More sugar. Taste as you go and adjust until it feels right.
- High heat, fast cooking. This isn't a slow-braise situation. You want everything to come together quickly so the vegetables stay crisp and the pork stays tender.
- Don't skip the pickled chilies and doubanjiang. They're not optional—they're what make this dish what it is. Without them, it's just stir-fried pork.
Quick Summary
Marinate pork strips, then quickly stir-fry. Cook pickled chilies and doubanjiang until fragrant, add vegetables and pork, then toss with a sweet-sour sauce.
