Pork Yu Shiang
Savor the bold, vibrant flavors of Pork Yu Shiang, a Sichuan-inspired stir-fry bursting with aromatic spices and umami-rich ingredients. Tender strips of marinated pork are wok-fried to juicy perfection and paired with crisp julienned carrots, earthy wood ear mushrooms, and a fragrant blend of garlic, ginger, and spring onions. The star of the dish is its tantalizing sauce, crafted with Sichuan chili bean paste, soy sauce, rice vinegar, and a hint of sweetness, creating a harmonious balance of spicy, tangy, and savory notes. Ready in just 35 minutes, this easy yet authentic dish is perfect for a quick weeknight meal, especially when served over fluffy steamed jasmine rice. Try this irresistible Pork Yu Shiang recipe for a taste of Sichuan cuisine in the comfort of your home!
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Recipe Information
Ingredients
- 300 grams Pork tenderloin
- 1 medium Carrot
- 100 grams Wood ear mushrooms (rehydrated)
- 4 cloves Garlic
- 1 tablespoon Ginger
- 2 stalks Spring onions (green parts only)
- 2 tablespoons Cooking oil (vegetable or peanut)
- 1 tablespoon Sichuan chili bean paste (doubanjiang)
- 2 tablespoons Soy sauce
- 1.5 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 100 ml Chicken stock (or water)
- 2 teaspoons Cornstarch
- 1 tablespoon Shaoxing wine
- 0.25 teaspoon White pepper
- 0.5 teaspoon Salt
Instructions
Thinly slice the pork tenderloin into strips and place it in a bowl. Add Shaoxing wine, white pepper, cornstarch, and 1/2 teaspoon of soy sauce. Mix well to coat the pork, then set aside to marinate for 10 minutes.
Peel and julienne the carrot into thin strips. Slice the rehydrated wood ear mushrooms into strips if they are large. Mince the garlic and ginger, and slice the spring onion green parts into thin rounds.
In a small bowl, make the sauce by combining Sichuan chili bean paste, soy sauce, rice vinegar, sugar, and chicken stock (or water). Stir well and set aside.
Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat. Add the marinated pork and stir-fry for 2-3 minutes, or until the pork just turns cooked but is still tender. Remove the pork and set aside.
Add the remaining 1 tablespoon of oil to the wok. Lower the heat slightly and stir-fry the garlic and ginger until fragrant (about 30 seconds). Add the carrot and wood ear mushrooms, and stir-fry for another 2 minutes until slightly softened.
Return the pork to the wok and pour in the prepared sauce. Stir everything together to coat evenly and let it simmer for 1-2 minutes so the flavors meld.
Toss in the sliced spring onions, stir briefly, and remove the wok from heat.
Serve the Pork Yu Shiang hot, with steamed jasmine rice or your favorite side.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 4566 mg | 199% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 9.0 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 141 mg | 11% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2026 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
