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Yu Xiang Rou Si Recipe 鱼香肉丝

Yu Xiang Rou Si (鱼香肉丝) is a very popular dish in Sichuan cuisine that combines the respective elements of sweetness, saltiness, spiciness and sourness all in one. Though Yu Xiang Rou Si literally means ‘fish fragrance shredded pork’, the dish itself does not contain any trace of fish at all. Not even fish sauce. In fact, it’s more like a Stir Fried Pork with Garlic dish. However, the name is such because people in Sichuan typically cook fish in the same way. 🙂

这是一道很下饭的菜 (goes really well with rice). Give it a try! 😉

Yu Xiang Rou Si Recipe 鱼香肉丝

Yu Xiang Rou Si Recipe
4
  • 250g lean pork, thinly sliced
  • 25g dried black fungus, soaked in hot water for 15 minutes
  • 300g carrots, peeled & shredded
  • 3 green chillies, seeds removed & thinly sliced
  • 1 tbsp Chinese cooking wine
  • 3 cloves garlic, peeled & minced
  • 1″ x 1″ knob ginger, peeled & minced
  • 2 red chillies, thinly sliced
  • 2 tsp olive oil
  • small pinch of salt
Marinade for the pork:
  • 1 tsp sesame oil
  • 1 tsp light soy sauce
  • dash of ground white pepper
  • 1 tbsp corn flour
Sauce:
  • 1 tbsp black vinegar
  • 1 tsp sugar
  • 3 tbsp water
  • 1/2 tsp dark soy sauce
  • 1 tsp light soy sauce
Marinate pork and chill in fridge for at least half hour.
Heat oil in pan and stir fry the pork till meat is no longer pink.
Add the red chillies, garlic, ginger and wine. Stir fry till fragrant.
Add the carrots and black fungus. Stir to mix.
Pour in the sauce and stir fry till carrots are tender.
Mix in the green chillies. Season with a little salt if desired.

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