Main CourseDinner

Shredded Pork With Garlic Sauce (Yu Xiang Rou Si)

Name: Shredded Pork With Garlic Sauce (Yu Xiang Rou Si)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 portioner
Cuisine: sichuan, chinese
Ingredients: 400 g pork loin cut into thin strips; 1 spsk. soy sauce; 1 spsk. rice wine; 1 spsk. cornstarch; 1 stk. egg white; 2 spsk. soy sauce; 2 spsk. rice vinegar; 2 spsk. sugar; 1 tsk. cornstarch; 60 ml chicken broth; 4 fed garlic minced; 1 spsk. ginger grated; 2 stk. green onion sliced, white and green parts separated; 1 spsk. chili bean paste; 2 spsk. vegetable oil; 100 g bamboo shoots julienned; 20 g wood ear mushroom rehydrated and sliced

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.

En original opskrift af Forkin

Tid i alt: 40 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 302 kcal

Allergenoplysninger: kan indeholde æg, gluten, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

pork marinade

400 gpork loin, cut into thin strips
1 spsk.soy sauce
1 spsk.rice wine
1 spsk.cornstarch
1 stk.egg white

garlic sauce

2 spsk.soy sauce
2 spsk.rice vinegar
2 spsk.sugar
1 tsk.cornstarch
60 mlchicken broth

aromatics

4 fedgarlic, minced
1 spsk.ginger, grated
2 stk.green onion, sliced, white and green parts separated
1 spsk.chili bean paste

cooking

2 spsk.vegetable oil

vegetables

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

Udstyr

large skillet · wok · mixing bowls · whisk

Fremgangsmåde

Trin for trin

1
Combine the pork with soy sauce, rice wine, cornstarch, and egg white in a bowl.
Ca. 2 min.
Kokkens note: Ensure the pork strips are evenly coated for best tenderization.
2
Marinate the pork for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
Ca. 15 min.
3
In a separate small bowl, whisk together the soy sauce, rice vinegar, sugar, cornstarch, and chicken broth for the garlic sauce.
Ca. 1 min.
Kokkens note: Make sure the cornstarch is fully dissolved to avoid lumps.
4
Heat vegetable oil in a wok or large skillet over high heat until shimmering.
Ca. 1 min.
Kokkens note: A hot wok is key for stir-frying to prevent sticking and ensure a good sear.
5
Add the marinated pork to the wok and stir-fry until it is mostly cooked through and lightly browned, about 2-3 minutes.
Ca. 3 min.
Kokkens note: Do not overcrowd the wok; cook in batches if necessary to maintain high heat.
6
Remove the pork from the wok and set aside.
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
Stir-fry for about 30 seconds until fragrant.
Ca. 1 min.
Kokkens note: Be careful not to burn the aromatics.
9
Add the julienned bamboo shoots and rehydrated wood ear mushrooms to the wok.
10
Stir-fry for 1-2 minutes.
Ca. 2 min.
11
Return the cooked pork to the wok.
12
Give the prepared garlic sauce a quick whisk to recombine, then pour it over the pork and vegetables.
13
Stir continuously until the sauce thickens and coats all the ingredients, about 1-2 minutes.
Ca. 2 min.
Kokkens note: The sauce will thicken quickly due to the cornstarch.
14
Stir in the green parts of the green onion just before serving.
Kokkens note: This adds a fresh, vibrant finish and retains their crispness.
15
Serve immediately with steamed rice.

Pr. portion

Næringsindhold

49%Score

Kalorier: 302,2kcal
Protein: 23,7g
Kulhydrat: 13,8g
Fedt: 17,1g
Kostfibre: 1g
Sukker: 7,3g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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