Fish Fragrant Pork

Name: Fish Fragrant Pork
Yield: 2 servings
Cuisine: Chinese
Ingredients: 300g pork loin, cut into thin strips; A handful of wood ear mushrooms, soaked and shredded; 100g bamboo shoots or carrot, shredded; 2 tbsp pickled chilli paste (pao jiao) or chilli bean paste; 3 garlic cloves, 2cm ginger and 3 spring onions, chopped; Sauce: 1 tbsp each soy sauce, black vinegar and sugar, with cornflour

鱼香肉丝/yoo shyang roh sih/

Also known as: Yu Xiang Rou Si, Yuxiang Pork, Sichuan Shredded Pork in Garlic Sauce

About this dish

Strips of pork stir-fried with wood ear mushrooms and bamboo shoots in a sweet, sour and gently spicy sauce of pickled chillies, garlic and ginger. It contains no fish.

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Ingredients

🐖300g pork loin, cut into thin strips

🍄A handful of wood ear mushrooms, soaked and shredded

🎋100g bamboo shoots or carrot, shredded

🌶️2 tbsp pickled chilli paste (pao jiao) or chilli bean paste

🧄3 garlic cloves, 2cm ginger and 3 spring onions, chopped

🫙Sauce: 1 tbsp each soy sauce, black vinegar and sugar, with cornflour

Method

Serves 2

Marinate the pork with a little salt, wine and cornflour.

Mix the sauce ingredients in a bowl.

Stir-fry the pork until just cooked, then push aside.

Fry the chilli paste, garlic and ginger, then add the mushrooms and bamboo shoots.

Add the sauce and toss until glossy, then add the spring onions.

✓ What Makes it Authentic

Yu xiang rou si is a Sichuan classic; 'fish fragrant' refers to the seasonings once used for cooking fish in Sichuan.

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