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Shredded Pork With Garlic Sauce (Yu Xiang Rou Si)

This classic Sichuan dish features tender strips of pork in a vibrant, complex garlic sauce. It's a flavorful stir-fry that balances spicy, sweet, sour, and savory notes.

Una recepta original de Forkin

Temps total
40 min
Racions
4
Dificultat
Mitjana
Per ració
302 kcal

Informació sobre al·lèrgens: pot contenir ous, gluten i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Shredded Pork With Garlic Sauce (Yu Xiang Rou Si)

Preparació prèvia

Llista d’ingredients

pork marinade

  • 400 gpork loin, cut into thin strips
  • 1 cssoy sauce
  • 1 csrice wine
  • 1 cscornstarch
  • 1 uegg white

garlic sauce

  • 2 cssoy sauce
  • 2 csrice vinegar
  • 2 cssugar
  • 1 ctcornstarch
  • 60 mlchicken broth

aromatics

  • 4 gragarlic, minced
  • 1 csginger, grated
  • 2 ugreen onion, sliced, white and green parts separated
  • 1 cschili bean paste

cooking

  • 2 csvegetable oil

vegetables

  • 100 gbamboo shoots, julienned
  • 20 gwood ear mushroom, rehydrated and sliced

Estris

large skillet · wok · mixing bowls · whisk

Elaboració

Pas a pas

  1. 1

    Combine the pork with soy sauce, rice wine, cornstarch, and egg white in a bowl.

    Uns 2 min

    Nota de cuina: Ensure the pork strips are evenly coated for best tenderization.

  2. 2

    Marinate the pork for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

    Uns 15 min

  3. 3

    In a separate small bowl, whisk together the soy sauce, rice vinegar, sugar, cornstarch, and chicken broth for the garlic sauce.

    Uns 1 min

    Nota de cuina: Make sure the cornstarch is fully dissolved to avoid lumps.

  4. 4

    Heat vegetable oil in a wok or large skillet over high heat until shimmering.

    Uns 1 min

    Nota de cuina: A hot wok is key for stir-frying to prevent sticking and ensure a good sear.

  5. 5

    Add the marinated pork to the wok and stir-fry until it is mostly cooked through and lightly browned, about 2-3 minutes.

    Uns 3 min

    Nota de cuina: Do not overcrowd the wok; cook in batches if necessary to maintain high heat.

  6. 6

    Remove the pork from the wok and set aside.

  7. 7

    Add a little more oil to the wok if needed, then add the minced garlic, grated ginger, white parts of the green onion, and chili bean paste.

  8. 8

    Stir-fry for about 30 seconds until fragrant.

    Uns 1 min

    Nota de cuina: Be careful not to burn the aromatics.

  9. 9

    Add the julienned bamboo shoots and rehydrated wood ear mushrooms to the wok.

  10. 10

    Stir-fry for 1-2 minutes.

    Uns 2 min

  11. 11

    Return the cooked pork to the wok.

  12. 12

    Give the prepared garlic sauce a quick whisk to recombine, then pour it over the pork and vegetables.

  13. 13

    Stir continuously until the sauce thickens and coats all the ingredients, about 1-2 minutes.

    Uns 2 min

    Nota de cuina: The sauce will thicken quickly due to the cornstarch.

  14. 14

    Stir in the green parts of the green onion just before serving.

    Nota de cuina: This adds a fresh, vibrant finish and retains their crispness.

  15. 15

    Serve immediately with steamed rice.

Per ració

Nutrició

49%Puntuació
Calories
302,2kcal
Proteïnes
23,7g
Hidrats de carboni
13,8g
Greixos
17,1g
Fibra
1g
Sucre
7,3g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store any leftover shredded pork with garlic sauce in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in a pan over medium heat or in the microwave until warmed through.

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