Sichuan shredded pork with garlic sauce (Yu Xiang Rou Si, 鱼香肉丝) #dinner #vegetarian

Mark dish of Sichuan cooking, destroyed pork with garlic sauce conveys a refined and addictive taste: tart, zesty, sweet and sharp.

Since the beginning of my blog, a considerable lot of my perusers communicated an enthusiasm for Sichuan cooking. Today, I'd prefer to share its mark dish which is accepted to be the most arranged delicacy in Sichuan cafés: Yu Xiang Rou Si (鱼香肉丝, otherwise called destroyed pork with garlic sauce).

Sichuan cured bean stew (四川泡辣椒) is the spirit of Sichuan destroyed pork with garlic sauce. It gives the dish a sharp fiery taste just as a one of a kind aroma. I surmise some of you may think that its hard to get this unique fixing. Living outside China for a long time, I see very well the dissatisfaction of not having the option to locate the "right" elements for Chinese cooking. The uplifting news is I've discovered substitutes which don't influence the kind of this dish without a doubt. You may utilize other sort of cured bean stew (for example Spanish ones) or just utilize new bean stew (In truth I regularly utilize them two when I don't have Sichuan salted stew in stock). Ensure you mince the stew to discharge its full flavor.

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Ingredients

For the meat

• 300g / 10oz pork fillet
• 2 teaspoons Shaoxing rice wine
• 2 teaspoons light soy sauce
• 3 teaspoons water
• 1 pinch salt
• 1 teaspoon corn starch / potato starch

For the vegetable

• 2 tablespoons Sichuan pickled chilli (See note 1 for substitute ideas)
• 1 teaspoon ginger
• 2 teaspoons garlic
• 60g / 0.5 cup pre-soaked wood ear (about 5g dried, see note 2)
• 60g / 0.5 cup bamboo shoots
• 40g / 0.5 cup carrot
• 1 stalk spring onion
• For the sauce
• 1.5 tablespoons Shaoxing rice wine
• 1 tablespoon light soy sauce
• 0.5 tablespoon dark soy sauce
• 2 tablespoons black rice vinegar
• 2 tablespoons sugar
• 1.5 tablespoons corn starch
• You also need
• 3 tablespoons cooking oil

Instructions

1. Slice pork fillet then cut into long thin strips (see note 3). In a bowl, rub the pork (with your hand) with rice wine, soy sauce, salt and water until no more liquid can be seen. Add corn starch then mix well. Set aside.
2. Mince Sichuan pickled chilli (or fresh chilli), ginger and garlic. Cut wood ear, bamboo shoots and carrot into thin strips. Finely chop spring onion.
3. Mix all the ingredients for the sauce and stir well.
4. Heat up a wok (or a deep frying pan) over a high heat. Pour in oil, then stir in marinated pork. Transfer to a plate when all the strips become pale.
5. Fry Sichuan pickled chilli, ginger and garlic in the remaining oil (add a bit more if necessary). Add wood ear, bamboo shoots and carrot. Stir fry for half a minute or so then add the pork. Cook a further half a minute.
6. Pour in the sauce (stir well beforehand to avoid starch sitting at the bottom). When it becomes thick, turn off the heat then sprinkle spring onion over (see note 4).

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