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- Published on November 3, 2021
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Yu Xiang Rou Si / “Fish-Fragrant” Stir Fry Pork 鱼香肉丝
AuthorYun Zhang JohnCategoryMeatDifficultyBeginnerIf you’ve never heard of “Fish-Fragrant” flavour before, you are not alone. It’s not the most appetizing name for a dish, after all, who would want to eat fishy scented anything? But rest assured, “Yu Xiang / 鱼香” aka. "fish-fragrant" has nothing at all to do with fish. It refers to a combination of aromatics and flavours that comes together to form an incredible fragrance.
Yu Xiang Rou Si / 鱼香肉丝 is a traditional and well known Sichuan dish in the fish-fragrant series of dishes. Traditions aside tough, it’s beloved around the world because of its universally appealing sweet, sour, spicy and savoury taste. It’s a staple on most Sichuan restaurant menus and it’s also easy to master for the home cook.
And as with any stir fry, the key to success is to get everything prepped and at the ready before turning on the heat. The whole process from prep to table will only take around 20minutes…sometimes, that's less time than you need to cook the accompanying white rice.
The Specialty Ingredient
One special ingredient that’s important for the flavour profile of a fish-fragrant dish is the Sichuan style pickled red chillies or Pao La Jiao, 泡辣椒. It adds a unique tangy, fermented flavour that goes beyond simply spicy. This is mandatory in any authentic yu xiang rou si recipe.
However, if you just can’t source it and/or you are not interested in starting your own Sichuan pickle pot, it can be substituted with Pi Xian DouBanJiang 郫县豆瓣酱 or fermented broad bean chilli paste. Which is readily available in most Asian grocery stores. The final product won’t be exactly the same but it'll be tasty nonetheless.
Looking for more stir fry ideas and recipes? Check out:
You Will Need
350 g Lean pork
500 g Assorted vegetables ie. Wood ear mushrooms, bamboo shoots, carrots, celtuce
2 tbsp Chopped garlic
1 tbsp Chopped ginger
1 tbsp Chopped pickled red chilliesaka. Pao La Jiao, 泡辣椒
3 tbsp Oil
Marinade
⅓ tsp Salt
¼ tsp White pepper
1 tbsp Chinese cooking wine
1 tbsp Corn starch
1 Egg white
1 tsp Oil
Sauce
1 tbsp Light soy sauce
1 ½ tbsp Chinese black vinegar
1 ½ tbsp Sugar
¼ tsp Salt
1 tbsp Corn starch
¼ tsp White pepper
1 tbsp Water
1 tbsp Chinese cooking wine
Instructions
1
Cut the pork and vegetables into thin julienne slices of similar size.
2
Marinate the meat by adding all the marinade ingredients to the pork and vigorously mix together with your hands.
3
Chop ginger, garlic and pickled red chillies.
4
Blanch all the sliced vegetables in boiling water for a couple of minutes. Drain well and set aside.
5
Heat up 2 tbsp of oil in a hot wok over high heat. Once the oil is hot, add in the marinaded pork and stir quickly to disperse. Stir fry for about a couple minutes until each piece of the pork is seared and cooked through and remove from wok.
6
In a clean wok over high heat, add 1 tbsp oil and toss in the chopped garlic, ginger and pickled chillies. Stir fry for a minute until fragrant.
7
Add in the blanched vegetables and stir fry for another minute or 2.
8
Add back in the pork and sauce and stir fry for another minute or 2 over high heat and it's ready to be dished out. Serve hot with white rice.
Ingredients
350 g Lean pork
500 g Assorted vegetables ie. Wood ear mushrooms, bamboo shoots, carrots, celtuce
2 tbsp Chopped garlic
1 tbsp Chopped ginger
1 tbsp Chopped pickled red chilliesaka. Pao La Jiao, 泡辣椒
3 tbsp Oil
Marinade
⅓ tsp Salt
¼ tsp White pepper
1 tbsp Chinese cooking wine
1 tbsp Corn starch
1 Egg white
1 tsp Oil
Sauce
1 tbsp Light soy sauce
1 ½ tbsp Chinese black vinegar
1 ½ tbsp Sugar
¼ tsp Salt
1 tbsp Corn starch
¼ tsp White pepper
1 tbsp Water
1 tbsp Chinese cooking wine
Directions
1
Cut the pork and vegetables into thin julienne slices of similar size.
2
Marinate the meat by adding all the marinade ingredients to the pork and vigorously mix together with your hands.
3
Chop ginger, garlic and pickled red chillies.
4
Blanch all the sliced vegetables in boiling water for a couple of minutes. Drain well and set aside.
5
Heat up 2 tbsp of oil in a hot wok over high heat. Once the oil is hot, add in the marinaded pork and stir quickly to disperse. Stir fry for about a couple minutes until each piece of the pork is seared and cooked through and remove from wok.
6
In a clean wok over high heat, add 1 tbsp oil and toss in the chopped garlic, ginger and pickled chillies. Stir fry for a minute until fragrant.
7
Add in the blanched vegetables and stir fry for another minute or 2.
8
Add back in the pork and sauce and stir fry for another minute or 2 over high heat and it's ready to be dished out. Serve hot with white rice.
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