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 porsjoner
Cuisine: sichuan, chinese
Ingredients: 400 g pork loin cut into thin strips; 1 ss soy sauce; 1 ss rice wine; 1 ss cornstarch; 1 stk. egg white; 2 ss soy sauce; 2 ss rice vinegar; 2 ss sugar; 1 ts cornstarch; 60 ml chicken broth; 4 fedd garlic minced; 1 ss ginger grated; 2 stk. green onion sliced, white and green parts separated; 1 ss chili bean paste; 2 ss 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 oppskrift av Forkin

Total tid: 40 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 302 kcal

Allergeninformasjon: kan inneholde egg, gluten, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

pork marinade

400 gpork loin, cut into thin strips
1 sssoy sauce
1 ssrice wine
1 sscornstarch
1 stk.egg white

garlic sauce

2 sssoy sauce
2 ssrice vinegar
2 sssugar
1 tscornstarch
60 mlchicken broth

aromatics

4 feddgarlic, minced
1 ssginger, grated
2 stk.green onion, sliced, white and green parts separated
1 sschili bean paste

cooking

2 ssvegetable oil

vegetables

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

Utstyr

large skillet · wok · mixing bowls · whisk

Fremgangsmåte

Trinn for trinn

1
Combine the pork with soy sauce, rice wine, cornstarch, and egg white in a bowl.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 15 min
3
In a separate small bowl, whisk together the soy sauce, rice vinegar, sugar, cornstarch, and chicken broth for the garlic sauce.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 3 min
Kokkens tips: 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.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 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.
Omtrent 2 min
Kokkens tips: The sauce will thicken quickly due to the cornstarch.
14
Stir in the green parts of the green onion just before serving.
Kokkens tips: This adds a fresh, vibrant finish and retains their crispness.
15
Serve immediately with steamed rice.

Per porsjon

Næringsinnhold

49%Poengsum

Kalorier: 302,2kcal
Protein: 23,7g
Karbohydrater: 13,8g
Fett: 17,1g
Fiber: 1g
Sukker: 7,3g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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