鱼香肉丝 (Yu Xiang Rou Si)
鱼香肉丝 (yoo syahng roh suh)
Yu Xiang Shredded Pork
A Sichuan classic of shredded pork stir-fried with wood ear mushrooms, bamboo shoots, and peppers in a fish-fragrant sauce. Despite the name, there is no fish - the sauce just mimics the seasonings used in fish cookery.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ soy
Equipment Needed
wok
Instructions
-
1
Marinate pork shreds with soy sauce and cornstarch.
-
2
Stir-fry pork in hot wok until color changes, set aside.
-
3
Fry doubanjiang, garlic, and ginger until oil turns red.
-
4
Add vegetables and stir-fry two minutes.
-
5
Return pork, add vinegar and sugar mixture, toss until sauce coats everything.
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Did You Know?
The fish-fragrant flavor profile is one of the 23 classic Sichuan flavor combinations and contains no fish whatsoever.
Chef's Notes
Equipment Tips
- wok
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