Yu Shiang Pork Food

PORK YU-SHIANG

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.

YU XIANG PORK

Steps:

• add soy sauce, salt, sugar and white pepper. Mix well and set aside for 15 minutes. With this process, the pork shreds can obtain a basic flavor. At the same time, soak slices of ginger and scallion in a bowl with 2 tablespoons of warm water. Then pour around 2 tablespoons of ginger and scallion water to the pork shreds. Continue mixing and then you will find the water is absorbed.
• Mix 1 tablespoon of starch with 1 tablespoon of water. Add to the pork shreds.
• Before stir frying, mix around 3 tablespoons of oil with the shreds to avoid them sticky together with the help of starch. Meanwhile this step make sure the pork shreds are fried with cold oil in hot wok (热锅冷油)
• Heat the wok firstly and then pour a small amount of oil to coat the wok. Place pork shreds in. Let it stay for 2-3 seconds and then mix from time to time. Once the pork shreds changes color. Transfer out.
• Leave the oil in and then place doubanjiang and pickled peppers in. Fry over small fire for 10 seconds until the oil turns red completely. Add garlic and ginger. Fry until aromatic.
• Return pork shreds and re-stir the Yu Xiang Sauce. Pour the sauce to the wok and heat for a while until the content boils. Then place the scallions in. Mix well, transfer out and serve hot!

CHINESE YU SHIANG PORK RECIPES

Steps:

• Pork fillet in 5 Mm thick strips. All ingredients for marinating well in a bowl. Pork fillet marinade for 30 minutes.
• Cut the bamboo shoots out of the can, drain them. black fungus in warm water for 20 minutes. Then cut the spice, cut into thin strips. Cut carrots into thin strips.
• Ginger, garlic and spring onion chop finely. Mix all the ingredients for the sauce in a small bowl.
• Heat 2 tablespoons of vegetable oil in a wok, add the marinated meat, fry with a very strong heat until almost fry. Then fetch meat from the wok.
• Heat the wok with 4 tablespoons of vegetable oil, fry the Chop pepper sauce or the dried chili peppers and the spicy bean sauce/paste (豆瓣酱) in it, garlic, ginger and spring onions.
• Add bamboo shoots, carrots and black fungus, fry until they are cooked. Put the meat back into the wok, fry with sauce for 2 minutes. Always stir well. Now the delicious dish is ready! With boiled rice it tastes great!

YU SHIANG PORK

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.

PORK YU SHIANG

Steps:

• In large bowl, combine first 4 ingredients.stir well and add pork and 1 1/2 tsps oil to coat.let stand 15 minutes.
• Stir together the sauce ingredients and set aside.
• Heat wok, over high heat.when wok is hot add 2 tbls oil -- when oil gets hot, add garlic and chili peppers, stir once --
• Add pork and stir fry 4 minutes or lightly browned.
• Remove from pan, add remaining oil and add vegetables.
• Stir fry till tender crisp --
• Add pork and sauce to pan.Cook till thickened.
• Serve with rice.

YUXIANG ROUSI (CHINESE SICHUAN-STYLE PORK)

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.