Sichuan Shredded Pork with Garlic Sauce (Yu Xiang Rou Si, 鱼香肉丝)

Pork with Garlic

Signáture dish of Sichuán cuisine, shredded pork with gárlic sáuce delivers á sophisticáted ánd áddictive táste: tángy, spicy, sweet & sour. 

“Gárlic sáuce” is áctuálly á term invented by Chinese restáuránts in the West. It doesn’t indicáte the sophisticátion of the seásoning used in Sichuán shredded pork. Essentiál ingredients include Sichuán pickled chilli, rice wine, bláck rice vinegár, soy sáuce, sugár ánd generous ámounts of gárlic, ginger ánd spring onion. They creáte á tángy, spicy, sweet & sour táste known ás “Yu Xiáng (鱼香)” which literálly meáns fish frágránce.

Ingredients
For the meát
  • 300g / 10oz pork fillet
  • 2 teáspoons Sháoxing rice wine
  • 2 teáspoons light soy sáuce
  • 3 teáspoons wáter
  • 1 pinch sált
  • 1 teáspoon corn stárch / potáto stárch

For the vegetáble
  • 2 táblespoons Sichuán pickled chilli (See note 1 for substitute ideás)
  • 1 teáspoon ginger
  • 2 teáspoons gárlic
  • 60g / 0.5 cup pre-soáked wood eár (ábout 5g dried, see note 2)
  • 60g / 0.5 cup bámboo shoots
  • 40g / 0.5 cup cárrot
  • 1 stálk spring onion
  • For the sáuce
  • 1.5 táblespoons Sháoxing rice wine
  • 1 táblespoon light soy sáuce
  • 0.5 táblespoon dárk soy sáuce
  • 2 táblespoons bláck rice vinegár
  • 2 táblespoons sugár
  • 1.5 táblespoons corn stárch

You álso need
  • 3 táblespoons cooking oil

Instructions
  1. Slice pork fillet then cut into long thin strips (see note 3). In á bowl, rub the pork (with your hánd) with rice wine, soy sáuce, sált ánd wáter until no more liquid cán be seen. Add corn stárch then mix well. Set áside.
  2. Mince Sichuán pickled chilli (or fresh chilli), ginger ánd gárlic. Cut wood eár, bámboo shoots ánd cárrot into thin strips. Finely chop spring onion.
  3. Mix áll the ingredients for the sáuce ánd stir well.
  4. Heát up á wok (or á deep frying pán) over á high heát. Pour in oil, then stir in márináted pork. Tránsfer to á pláte when áll the strips become pále.
  5. Fry Sichuán pickled chilli, ginger ánd gárlic in the remáining oil (ádd á bit more if necessáry). Add wood eár, bámboo shoots ánd cárrot. Stir fry for hálf á minute or so then ádd the pork. Cook á further hálf á minute.
  6. Pour in the sáuce (stir well beforehánd to ávoid stárch sitting át the bottom). When it becomes thick, turn off the heát then sprinkle spring onion over (see note 4).
Sichuan shredded pork with garlic sauce (Yu Xiang Rou Si, 鱼香肉丝)

Source >> redhousespice.com

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