Yu Xiang Stir-Fried Pork
Recipe GLPRa2b60ae219b64c
A classic Sichuan-style pork stir-fry featuring tender shredded pork loin combined with wood ear mushrooms and bamboo shoots in a bold, tangy sauce. The dish gets its distinctive flavor from pickled red chilies, garlic, ginger, and a balance of soy sauce, Shaoxing wine, and dark vinegar. This spicy, aromatic stir-fry is best served over steamed rice and can be adjusted to your preferred heat level.
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Ingredients
12 oz pork loin
⅓ cup wood ear mushrooms, dried
⅓ cup bamboo shoots
3 tablespoons vegetable oil
½ teaspoon salt
2 tablespoons cornstarch
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon scallion, finely chopped
2 tablespoons pickled red chili, chopped
2 teaspoons light soy sauce
1 tablespoon Shaoxing cooking wine
2 tablespoons dark Chinese vinegar
1 tablespoon sugar
½ cup water
Directions
Cut the pork loin into thin strips approximately 1/8 inch thick. Similarly, slice the bamboo shoots into thin strips of about the same thickness and set aside. Soak the dried wood ear mushrooms in hot water for about 5–10 minutes until fully softened, then drain and shred them into thin strips roughly 1/8 inch thick. Add the salt and 1 tablespoon cornstarch to the pork strips and toss well to coat evenly. Allow the pork to marinate for at least 20 minutes.
While the pork is marinating, prepare the sauce by whisking together the light soy sauce, Shaoxing cooking wine, dark Chinese vinegar, sugar, water, and remaining 1 tablespoon cornstarch in a small bowl. Mix until the cornstarch is fully dissolved and set the sauce mixture aside.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until the oil shimmers and just begins to smoke. Working quickly, add the marinated pork strips to the wok and stir-fry constantly for about 2 minutes, breaking up any clumps to separate the shreds. Once the pork has just changed color and is partially cooked, transfer it to a clean bowl, leaving behind about 1 tablespoon of oil in the wok.
To the remaining oil in the wok, add the minced garlic, minced ginger, chopped scallion, and pickled red chili. Stir-fry this aromatics mixture for about 30 seconds, until the oil becomes fragrant and the ingredients begin to release their flavors.
Add the shredded bamboo shoots and shredded wood ear mushrooms to the wok and stir-fry for approximately 1 minute, allowing the flavors to blend and the vegetables to warm through.
Return the partially cooked pork to the wok. Pour the prepared sauce mixture over the pork and vegetables, and continue to stir-fry constantly for 2–3 minutes until the sauce thickens and coats all ingredients evenly. The pork will finish cooking as you stir and the sauce reaches a glossy, thickened consistency. Transfer to a serving plate and serve immediately, optionally over steamed rice. Adjust the amount of pickled chili in future batches to match your desired spice level.
