Yu Shiang Pork Recipes

PORK YU-SHIANG

Steps:

• In bowl, combine first four ingredients.
• Add pork, and stir in 1 1/2 tsp of the oil to coat.
• Let stand for 15 minutes.
• Stir together ingredients for sauce, set aside.
• Heat a wok over high heat.
• Add 2 tbs oil.
• When oil begins to heat add garlic, ginger and chili peppers.
• Stir once.
• Add pork and stir fry until lightly browned,about 4 minutes.
• Remove from pan.
• Add remaining oil to pan.
• Add veggies.
• Stir fry until crisp tender.
• Add pork and sauce to pan.
• Stir in some chili garlic sauce if desired.
• Cook until thickened.
• Serve with rice.

CHINESE YU SHIANG PORK RECIPES

Steps:

• Pork fillet in 5 Mm thick strips. All ingredients for marinating well in a bowl. Pork fillet marinade for 30 minutes.
• Cut the bamboo shoots out of the can, drain them. black fungus in warm water for 20 minutes. Then cut the spice, cut into thin strips. Cut carrots into thin strips.
• Ginger, garlic and spring onion chop finely. Mix all the ingredients for the sauce in a small bowl.
• Heat 2 tablespoons of vegetable oil in a wok, add the marinated meat, fry with a very strong heat until almost fry. Then fetch meat from the wok.
• Heat the wok with 4 tablespoons of vegetable oil, fry the Chop pepper sauce or the dried chili peppers and the spicy bean sauce/paste (豆瓣酱) in it, garlic, ginger and spring onions.
• Add bamboo shoots, carrots and black fungus, fry until they are cooked. Put the meat back into the wok, fry with sauce for 2 minutes. Always stir well. Now the delicious dish is ready! With boiled rice it tastes great!

YU XIANG QIE ZI (SICHUAN EGGPLANT)

Steps:

• Roll cut washed eggplants into long strips (try to keep some skin on each one). Then soak the eggplant strips in salty water for around 15 minutes. Move out and drain. Coat with starch (optional but I recommend using since this helps the sauce attaching on the eggplants)
• Prepare a bowl; mix all the ingredients for stir fry sauce. Then set aside.
• Heat up 2 tablespoons of oil in wok or a pan and fry the eggplants until slightly browned by batches.
• Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Add doubanjiang and chopped pepper to continue cooking for 1 minute for red oil. Add garlic, chopped peppers, green onion white part and ginger to stir-fry for the aroma.
• Stir in the sauce. Cook for a while until the sauce is thickened. Mix well and make sure the eggplants are well coated.
• Move from wok, sprinkle chopped green onion! I highly recommend serving this with steamed rice. The magic sauce can turn plain steamed rice into something extremely delicious.

YU XIANG ZUCCHINI (YU XIANG XIA NAN GUA)

Steps:

• Cut zucchini in half vertically and slice each half in half-moons about ¼-inch thick. Mince aromatics and pickled peppers. In a small bowl, mix soy sauce, vinegar, sugar, corn starch and broth to make a sauce.
• Heat wok over a high flame until wisps of heat start to rise. Add rapeseed oil and when hot add the zucchini slices. Stir-fry about 2 minutes or just until the zucchini is starting to soften. Add salt and distribute throughout.
• Push zucchini to the sides of the wok and add garlic, ginger, pickled peppers and scallions to the center well of the wok. Add a bit more oil if necessary to cook them briefly. Then mix the zucchini into the aromatics and stir-fry the whole lot for another couple minutes, taking care not to overcook.
• Give sauce a stir to redistribute the corn starch, then add it to the wok and mix well. Continue cooking until the sauce has thickened and the zucchini is cooked through but still has a slight crunch. Plate and sprinkle Sichuan pepper powder over the top.

YU XIANG PORK

Steps:

• add soy sauce, salt, sugar and white pepper. Mix well and set aside for 15 minutes. With this process, the pork shreds can obtain a basic flavor. At the same time, soak slices of ginger and scallion in a bowl with 2 tablespoons of warm water. Then pour around 2 tablespoons of ginger and scallion water to the pork shreds. Continue mixing and then you will find the water is absorbed.
• Mix 1 tablespoon of starch with 1 tablespoon of water. Add to the pork shreds.
• Before stir frying, mix around 3 tablespoons of oil with the shreds to avoid them sticky together with the help of starch. Meanwhile this step make sure the pork shreds are fried with cold oil in hot wok (热锅冷油)
• Heat the wok firstly and then pour a small amount of oil to coat the wok. Place pork shreds in. Let it stay for 2-3 seconds and then mix from time to time. Once the pork shreds changes color. Transfer out.
• Leave the oil in and then place doubanjiang and pickled peppers in. Fry over small fire for 10 seconds until the oil turns red completely. Add garlic and ginger. Fry until aromatic.
• Return pork shreds and re-stir the Yu Xiang Sauce. Pour the sauce to the wok and heat for a while until the content boils. Then place the scallions in. Mix well, transfer out and serve hot!

YU SHIANG PORK

Steps:

• FOR SAUCE: In a medium bowl, mix together sugar, vinegar, sherry, soy sauce, chicken stock and cornstarch. Stir until sugar and cornstarch dissolve. Set aside.
• FOR PORK: In a large bowl, combine cornstarch, pepper and sherry. Add pork; stir to coat. Let sit for 15 minutes.
• Heat wok or large skillet over high heat. When pan is hot, add 1 tablespoon of oil.
• When oil is hot, add garlic, ginger and chilies. Add pork and stir-fry until lightly browned (about 4 minutes). Remove from pan and wipe pan clean with paper towels.
• Heat remaining oil in pan. Add bamboo shoots and onions and stir-fry for 1 minute.
• Return pork mixture to pan. Stir in reserved sauce and cook, stirring, until sauce boils and thickens.
• Serve over your rice of choice.