Yu Xiang Pai Gu Mian Sichuan Noodle Pork Shoulder Soup Food

PORK YU-SHIANG

Pork Yu-Shiang image

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

Ingredients

1 teaspoon cornstarch
1/4 teaspoon salt
1 dash white pepper
1 tablespoon dry sherry
3/4 lb boneless lean pork, cut in bite-sized pieces
4 1/2 tablespoons oil
2 cups assorted fresh vegetables, cut up
2 garlic cloves, minced
1 teaspoon minced fresh ginger
4 small dried hot chili peppers
1 tablespoon huy fong chili-garlic sauce (optional)
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon dry sherry
2 tablespoons soy sauce
3 tablespoons chicken broth or 3 tablespoons water
2 teaspoons cornstarch

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

DAN DAN MIAN (SICHUAN NOODLES W/SPICY PORK SAUCE)

Dan Dan Mian (Sichuan Noodles W/Spicy Pork Sauce) image

Make and share this Dan Dan Mian (Sichuan Noodles W/Spicy Pork Sauce) recipe from Food.com.

Provided by Member 610488

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons peanut oil
3 tablespoons preserved vegetables, rinsed drained finely chopped (Tianjin brand ya cai)
4 ounces ground pork
3 tablespoons sichuan red chili oil (hong you)
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 teaspoons chinkiang black vinegar
1 teaspoon shaoxing wine
1/2 teaspoon ground szechuan peppercorns
2 scallions, finely chopped
kosher salt, to taste
12 ounces fresh Chinese wheat noodles or 8 ounces dried Chinese wheat noodles

Steps:

Heat peanut oil in a 14 inch wok or large skillet over high heat.
Add preserved vegetables and cook, stirring constantly, until fragrant (30 seconds). Add pork and cook, stirring and breaking up meat into small pieces, until browned (2-3 minutes).
Remove from heat and stir in chile oil, soy sauces, vinegar, rice wine, ground peppercorns, and scallions. Set sauce aside.
While stir-frying, bring a large pot of salted water to a boil. Cook noodles until tender (7-9 minutes). Drain noodles and divide between 4 large serving bowls. Divide sauce over noodles.

Nutrition Facts : Calories 144.9, Fat 12.8, SaturatedFat 3.4, Cholesterol 20.4, Sodium 771.2, Carbohydrate 1.3, Fiber 0.3, Sugar 0.4, Protein 6.3