Yu Xiang Pork (Fish-Fragrant Shredded Pork) Recipe | 鱼香肉丝
Rated: ★★★★★ (by 3 users)
Category: Lunch | Dinner
Servings: 4
Prep time: 20 minutes
Cook time: 15 minutes
A classic Sichuan dish with tender pork, shredded and stir-fried in a sweet, sour, and spicy garlic-ginger sauce. Bursting with umami, it’s vibrant, aromatic, and pairs perfectly with steamed rice.
Ingredients
Main
- 400 g pork tenderloin, cut into thin strips
Vegetables & Aromatics
- 1 medium carrot, julienned
- 50 g bamboo shoots, julienned
- 3 scallions, cut into 3 cm sections
- 3 slices ginger, minced
- 3 cloves garlic, minced
- 2 dried red chilies (optional, adjust to taste)
Seasonings & Marinade
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Chinese cooking wine
- 1 tsp sugar
- ½ tsp salt
- ½ tsp chicken bouillon powder
- 1 tbsp cornstarch (for marinating)
- 2 tbsp water
Yu Xiang Sauce
- 2 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp sugar
- 1 tsp chili paste or doubanjiang
- 1 tsp sesame oil
- 50 ml water
Other
- 3 tbsp cooking oil
Directions
- Marinate the pork: Place pork strips in a bowl with 1 tbsp soy sauce, cooking wine, cornstarch, and a pinch of salt. Mix well and marinate for 10 minutes.
- Prepare the sauce: In a small bowl, combine all Yu Xiang sauce ingredients: soy sauce, black vinegar, sugar, chili paste, sesame oil, and water. Set aside.
- Stir-fry vegetables & aromatics: Heat 3 tbsp oil in a wok over medium-high heat. Add ginger, garlic, and dried chilies; stir-fry until fragrant. Add carrots, bamboo shoots, and scallions, stir-fry briefly until slightly softened.
- Cook the pork: Push vegetables aside. Add marinated pork and stir-fry over high heat until cooked through.
- Combine & finish: Pour in the prepared Yu Xiang sauce. Toss quickly to coat pork and vegetables evenly. Cook 1–2 minutes until sauce thickens slightly. Serve hot with steamed rice.
Recipe Notes
Cook support
Use tenderloin or lean pork shoulder for the best texture. Avoid overcooking to prevent dryness.
Sourcing
Doubanjiang (fermented chili bean paste) gives authentic Sichuan flavor. Use good-quality Chinese black vinegar for balanced tanginess.
Substitutions
For a milder version, reduce or omit dried chilies and chili paste. Carrots and bamboo shoots can be swapped with bell peppers or water chestnuts.
Storage
Best enjoyed immediately. Can be refrigerated for up to 1 day, though the sauce may thicken and vegetables soften.
Serving ideas
Pair with steamed rice, plain noodles, or stir-fried greens. Garnish with chopped scallions or cilantro for extra freshness.
