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Chinese “Yu Xiang Rou Si” Recipe

 Introduction

Despite its name, “Yu Xiang Rou Si”  does not contain fish. Instead, the term “Yu Xiang” refers to a famous Sichuan flavor profile—savory, sour, sweet, and spicy—originally used for cooking fish but later adapted to many dishes. In this recipe, tender shredded pork is stir-fried with wood ear mushrooms, bamboo shoots, and carrots in a fragrant sauce made from chili bean paste, vinegar, soy sauce, and sugar.


Ingredients (Serves 2–3)

For the Pork:

  • 200g (7 oz) lean pork (tenderloin preferred)

  • 1 tablespoon light soy sauce

  • 1 tablespoon Shaoxing wine (Chinese cooking wine)

  • ½ teaspoon salt

  • ½ teaspoon sugar

  • 1 teaspoon cornstarch

  • 1 tablespoon water

  • 1 teaspoon vegetable oil

For the Vegetables:

  • 50g wood ear mushrooms (rehydrated if dried)

  • 50g bamboo shoots, julienned

  • 1 medium carrot, julienned

  • 2 cloves garlic, minced

  • 1 tablespoon ginger, minced

  • 2 scallions, chopped

For the Sauce:

  • 1½ tablespoons Pixian Doubanjiang (Sichuan chili bean paste)

  • 1 tablespoon light soy sauce

  • 1 tablespoon Chinese black vinegar

  • 1 tablespoon sugar

  • ½ teaspoon salt (adjust to taste)

  • ½ cup chicken stock or water

  • 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

Step 1 – Marinate the pork

  1. Cut the pork into thin strips.

  2. In a bowl, mix pork with soy sauce, Shaoxing wine, salt, sugar, cornstarch, water, and vegetable oil.

  3. Let marinate for 15–20 minutes.

Step 2 – Prepare vegetables

  1. Rinse and drain wood ear mushrooms, then cut into thin strips.

  2. Slice bamboo shoots and carrots into matchstick-size strips.

  3. Mince garlic and ginger; chop scallions.

Step 3 – Make the sauce
In a small bowl, combine chili bean paste, soy sauce, black vinegar, sugar, salt, and chicken stock. Stir well and set aside.

Step 4 – Stir-fry the pork

  1. Heat 2 tablespoons of oil in a wok over high heat.

  2. Add pork strips and stir-fry until they turn white and are about 80% cooked. Remove and set aside.

Step 5 – Cook the vegetables

  1. In the same wok, add garlic, ginger, and scallions; stir-fry until fragrant.

  2. Add wood ear mushrooms, bamboo shoots, and carrots. Stir-fry for 1–2 minutes.

Step 6 – Combine and finish

  1. Push vegetables to the side, add the sauce mixture to the center, and bring it to a simmer.

  2. Return pork to the wok and mix well.

  3. Stir in the cornstarch slurry to thicken the sauce slightly.

  4. Serve hot with steamed rice.

Tips for Best Results:

  • Slice pork against the grain for extra tenderness.

  • Adjust chili bean paste amount depending on your spice preference.

  • For more authentic Sichuan flavor, add a small spoon of Sichuan pickled chili or pickled vegetables.

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