Yu Xiang 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 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.

YU XIANG PAI GU MIAN (SICHUAN NOODLE PORK SHOULDER SOUP)

Steps:

• Heat oil in a 14 inch flat-bottomed wok or very large frying pan over medium-high heat. Add pork and cook, stirring until browned, 8-10 minutes.
• Add garlic, ginger, and chile paste. Cook, stirring, until fragrant, about 1 minute.
• Add sugar, soy, and vinegar. Cook, stirring, until sugar dissolves.
• Add 6 cups water and bring to a boil. Reduce heat to medium and cook until pork is very tender, about 2 hours.
• Return to boil, add cornstarch mixture, and cook, stirring, until slightly thickened, 1-2 minutes. Keep soup warm.
• Bring a large pot of salted water to a boil and cook noodles until tender, 3-5 minutes. Drain and divide between 6 large serving bowls. Ladle soup over noodles and garnish with scallions and pickled chiles.

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.