PORK YU-SHIANG
I fell in love with this dish at my local Chinese Buffet several years ago, but no sooner than I discovered it, it disappeared from the selection--and it was never on the takeout menu. When I inquired about it, they didn't understand what I was talking about. I spent years searching high and low for a recipe. The sauce at first tastes sweet, but then it turns hot...so, so good. I had to have that magic formula..I finally found it! Sweet and spicy fans--this is to die for! UPDATE: I made this again and I wanted a little more fire to it. I added About a tbs or so of "chili garlic sauce" it comes in a little red jar with a green top and has a picture of a rooster on the front, its made by "huyfong foods" and it's in the asian section. This really made the dish especially good! It added not just heat but some really good flavor. I'll be making it this way from now on!
Provided by BETHANY T.
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In bowl, combine first four ingredients.
- Add pork, and stir in 1 1/2 tsp of the oil to coat.
- Let stand for 15 minutes.
- Stir together ingredients for sauce, set aside.
- Heat a wok over high heat.
- Add 2 tbs oil.
- When oil begins to heat add garlic, ginger and chili peppers.
- Stir once.
- Add pork and stir fry until lightly browned,about 4 minutes.
- Remove from pan.
- Add remaining oil to pan.
- Add veggies.
- Stir fry until crisp tender.
- Add pork and sauce to pan.
- Stir in some chili garlic sauce if desired.
- Cook until thickened.
- Serve with rice.
Nutrition Facts : Calories 357.1, Fat 28.1, SaturatedFat 6.5, Cholesterol 57, Sodium 729.9, Carbohydrate 6.7, Fiber 0.3, Sugar 3.6, Protein 17.5
CHENGDU CHALLENGE #25: YU XIANG PORK (YU XIANG ROU SI)
Adapted from Sichuan (China) Cuisine in Both Chinese and English, published in China in 2010 by the Sichuan Higher Institute of Cuisine and the Sichuan Gourmet Association.
Provided by Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking
Number Of Ingredients 15
Steps:
- Prep ingredients: slice pork into thin strips, which is much easier to do if it is slightly frozen. Marinate pork strips in Shaoxing wine. Cover wood ear mushrooms in very hot water and let sit for about 15 minutes or until soft, drain and slice thinly. Slice celery (or celtuce) in thin strips to match pork strips. Mince ginger, garlic and scallions.
- In a small bowl or measuring cup mix vinegar, sugar, soy sauce, 1 tablespoon Shaoxing wine and chicken stock. Mix cornstarch and water in another small prep bowl.
- Heat wok over high flame until heat starts to rise. Add 1/4 cup oil and when hot add the pork strips. Spread them out and let them cook, stirring and flipping them every so often until just cooked through. Move the pork to the sides of the wok with your spatula and add the ginger, garlic and scallions to the well in the center. There should be plenty of oil to briefly cook them. Add chili bean paste (or pickled chilies) and cook briefly. Mix in the pork, then add celery and wood ear strips. Mix all together and stir-fry until celery starts to wilt.
- Add vinegar sauce mixture and distribute well, then add cornstarch slurry a bit at a time, continuing to stir-fry, until sauce thickens (you might not need it all). Plate and garnish with celery leaves.
YU SHIANG PORK
This spicy dish will convince even the biggest skeptic that Heart Smart® eating does not mean sacrificing taste. I doubt the nutritional data shown here; info as per the cookbook, Heart Smart published by the Henry Ford Health System, the fat content = 11g/serving & calories at 450/serving, both of which sound truer to me. I also doubt the fiber - I tested this by editing to remove the bamboo shoots from the ingredients- the fiber grams DID NOT change at all. That said, the recipe tastes great but if exact nutritional facts are needed, don't count on these for your diet!
Provided by SusieQusie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- FOR SAUCE: In a medium bowl, mix together sugar, vinegar, sherry, soy sauce, chicken stock and cornstarch. Stir until sugar and cornstarch dissolve. Set aside.
- FOR PORK: In a large bowl, combine cornstarch, pepper and sherry. Add pork; stir to coat. Let sit for 15 minutes.
- Heat wok or large skillet over high heat. When pan is hot, add 1 tablespoon of oil.
- When oil is hot, add garlic, ginger and chilies. Add pork and stir-fry until lightly browned (about 4 minutes). Remove from pan and wipe pan clean with paper towels.
- Heat remaining oil in pan. Add bamboo shoots and onions and stir-fry for 1 minute.
- Return pork mixture to pan. Stir in reserved sauce and cook, stirring, until sauce boils and thickens.
- Serve over your rice of choice.
YUXIANG ROUSI (CHINESE SICHUAN-STYLE PORK)
"Yuxiang" is a traditional Sichuan preparation that is typically used for pork, eggplant, and sometimes tofu. It literally means "fish-flavored", because it is flavored with the same condiments that are used in preparing fish, however Chinese restaurants in the US simply translate it "Sichuan Pork". Recipe adapted from "Pei Mei's Chinese Cook Book" and "Yan Kit's Classic Chinese Cook Book"
Provided by Kate S.
Categories Pork
Time P1DT21h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Pour boiling water over cloud ears and soak for 20-30 minutes.
- Cut pork 'silk' style (into strips about 2 inches long and 1/16-inch thick--this is easier to do with meat that has been in the freezer for 20 minutes), marinate with 1 T soy sauce and 2 t cornstarch about 15 minutes.
- Cut scallions into small rounds, keeping white and green parts separate. Sliver water chestnuts, then drain cloud ears and sliver them as well. (When the dish is prepared, the shape of the pork, water chestnut, and cloud ear strips should be the same.).
- Combine seasoning sauce ingredients and set aside.
- Heat wok until smoking, add peanut oil, swirl to heat, add garlic and toss a moment until fragrant. Then add ginger and white parts of scallions and stir-fry until fragrant. Stir in the bean paste, then add pork, cloud ears, and water chestnuts and stir-fry until the pork is cooked. As you are stir-frying, splash the wine into the wok along the sides, allowing it to sizzle as you continue to stir.
- Finally add the seasoning sauce, stir thoroughly, and serve.
- Serves 4 as part of a Chinese meal, with rice, soup, and 2-3 other dishes.
Nutrition Facts : Calories 386.4, Fat 24.9, SaturatedFat 6, Cholesterol 42.9, Sodium 835.8, Carbohydrate 23.6, Fiber 1.9, Sugar 2.7, Protein 18.6
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