Prepare to tantalize your taste buds with the most mouthwatering Chinese dish that will transport you straight to the heart of Sichuan province! Yu Xiang Rou Si, often translated as "Fish-Fragrant Shredded Pork," is a culinary masterpiece that's about to become your new obsession. Don't let the name fool you - there's no fish in this dish, just an explosion of flavors that will make your palate dance with joy. Get ready to unlock the secret to an authentic Chinese stir-fry that's both incredibly easy to make and devastatingly delicious!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 300g pork tenderloin, shredded
- 1 cup shredded bamboo shoots
- 1 cup shredded carrots
- 3 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 tablespoons chili bean paste
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
Instructions
- Begin by preparing all your ingredients. Shred the pork tenderloin into thin strips and set aside. Shred the bamboo shoots and carrots into fine strips as well.
- In a small bowl, combine the soy sauce, vinegar, and chili bean paste. Mix well to create a marinade for the pork.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the minced ginger and garlic. Stir-fry for about 30 seconds until fragrant.
- Add the shredded pork tenderloin to the skillet. Stir-fry for about 5-7 minutes, or until the pork is cooked through and no longer pink. Ensure the pork is evenly coated with the ginger and garlic.
- Once the pork is cooked, pour in the marinade mixture. Stir well to coat the pork evenly. Let it cook for an additional 2-3 minutes, allowing the flavors to meld.
- Add the shredded bamboo shoots and carrots to the skillet. Stir-fry everything together for another 5 minutes, or until the vegetables are tender but still crisp.
- Adjust seasoning if necessary, adding more soy sauce or chili bean paste according to your taste preference.
- Once everything is well combined and heated through, remove from heat. Serve the Yu Xiang Rou Si hot, accompanied by steamed rice or as a filling in wraps.
Tips
- Meat Preparation: For the most tender results, slice your pork tenderloin against the grain and ensure the strips are uniformly thin. This helps the meat cook quickly and evenly.
- Wok or Skillet Heat: Use a high heat setting to achieve that classic stir-fry sear. A smoking hot pan is key to preventing the meat from becoming tough and maintaining the vegetables' crisp texture.
- Mise en Place is Crucial: Have all your ingredients chopped and ready before you start cooking. Stir-frying happens quickly, so you won't have time to chop mid-cooking.
- Chili Bean Paste Variation: If you can't find traditional Doubanjiang, you can substitute with a mix of chili sauce and miso paste, though the authentic flavor will be slightly different.
- Don't Overcook the Vegetables: The bamboo shoots and carrots should remain crisp and vibrant. Stir-fry them just until they're heated through to maintain their texture and nutritional value.
- Adjust Spice Level: The beauty of this dish is its flexibility. Add more or less chili bean paste depending on your heat tolerance.
- Serving Suggestion: While traditionally served with steamed rice, this dish also works wonderfully in lettuce wraps for a low-carb option.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 25g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 65mg
