Cooked - Sichuan Yuxiang Pork Slivers (鱼香肉丝)

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condeculinaire77

Sichuan Yuxiang Pork Slivers (鱼香肉丝)

2.0

Pickled Chili Sauce (泡椒酱), 2 ½ tbsp -or- Sichuan Doubanjiang (郫县豆瓣酱), 1 ½ tbsp

Garlic, 5 cloves

White-part-of-the-green-onion (葱白), ~6 small sections

Ginger (姜), 1 inch minced

Sugar, 2 tbsp

Light Soy Sauce (生抽), 1 ½ tbsp

Dark Chinese Vinegar (陈醋), 1 tbsp

Liaojiu (料酒), 1 tbsp

Cornstarch (生粉), 1 tsp

Sichuan Erjingtiao Pickled Chilis (泡二荆条), ~15

Water, ¼ cup

Baijiu (白酒), 2 tbsp

Juice from the Jar of Pickled Chilis, 2 tbsp

Sugar, 1 tsp

Salt, ½ tsp

Pork Loin (瘦肉), 350g

Liaojiu (料酒), 1 tbsp

Light Soy Sauce (生抽), ½ tbsp

Cornstarch (生粉), 1 tsp

Salt, ¼ tsp

Julienned Wosun (莴笋) -or- Bamboo Shoots (竹笋) -or- Carrot, 80g

1 Julienned ‘Honglajiao’ Chili (红辣椒), ~60g

Dried Mu’er ‘Wood Ear’ Fungus (木耳), small handful (optional)

Cut your pork into slivers, then marinate.
Julienne a peeled Wosun (or carrot), the chili peppers, and the pre-soaked Mu’er (if using).
Prep the aromatics and the sauce.
Longyau, then Fry the Pork Slivers.
Add some water to the wok, then blanch the Wosun/Bamboo Shoots/Carrot.
Stir fry the ingredients step-by-step, starting with the garlic, green onion whites, minced ginger, pickled chili sauce, chilis, and finally the pork slivers.
Stir your sauce well, then toss it in.
Add the blanched vegetables and fry for 30 more seconds, tossing the wok to get the sauce nice and even over the ingredients.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

Cuisine🇨🇳Chinese

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 20m

Created 38 weeks ago

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