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Shredded pork with garlic sauce, or Yu Xiang Rou Si, features tender pork strips stir fried with an array of colorful vegetables, brought together with a rich sauce that is sweet, sour, savory and spicy. Try this dish for an authentic Chinese restaurant experience in your own kitchen!

Shredded Pork with Garlic Sauce (鱼香肉丝, Yu Xiang Rou Si)

5 from 6 votes
Shredded pork with garlic sauce, or Yu Xiang Rou Si, features tender pork strips stir fried with an array of colorful vegetables, brought together with a rich sauce that is sweet, sour, savory and spicy. Try this dish for an authentic Chinese restaurant experience in your own kitchen!
Prep Time: 35 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
Course: Main
Cuisine: Chinese
Keyword: restaurant-style
Servings: 4 servings
Author: Maggie Zhu

Ingredients

Dried ingredient

Pork

  • 8 oz (225 g) pork loin
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon peanut oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 teaspoon cornstarch

Sauce

  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon Shaoxing wine
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch

Stir fry

  • 2 tablespoons peanut oil (or vegetable)
  • 1 tablespoon doubanjiang
  • 3 cloves garlic , minced
  • 2 teaspoon ginger , minced
  • 1 medium carrot , julienned (yields 1/2 cup once cut)
  • 1 Anaheim pepper , or long red pepper or both, julienned (yield 1/2 cup once cut)
  • 1/2 cup bamboo shoots , sliced

Instructions

Prepare the dried ingredient

  • Add wood ear mushrooms to a medium-sized bowl and hot water to cover. Soak until the mushrooms turn tender throughout, 20 to 30 minutes. Once done, rinse the mushrooms and gently rub them with your fingers to remove any dust. Drain, cut into thin slices, and set aside.

To marinate the pork

  • Slice the pork loin into round, 1/8” (4 mm) thick pieces. Stack the slices and further cut into 1/8” (4 mm) thick strips. Add the Shaoxing wine, peanut oil, salt, and white pepper. Mix with your fingers until the wine is fully absorbed. Then add the cornstarch and mix again until evenly coated. Marinate for 15 minutes while preparing the rest of the ingredients.

For the sauce

  • Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well and set aside.

To make the stir fry

  • Heat 1 tablespoon of oil in a large skillet over high heat until hot. Add the marinated pork while separating the pieces, so they do not overlap too much in the pan. Cook without touching until the bottom turns golden. Flip and cook the other side until just cooked. Transfer the pork to a large plate.
  • Turn the heat to medium-high and add the remaining 1 tablespoon oil and the garlic, ginger, and doubanjiang. Stir and cook for a minute or so, until the aromatics are evenly coated with the doubanjiang.
  • Add the carrots, soaked wood ear mushrooms, and bamboo shoots. Cook and stir until the carrots begin to wilt, about 1 minute.
  • Add the peppers and cooked pork. Stir the sauce to dissolve the cornstarch again and pour it into the pan. Immediately stir everything together until the sauce thickens, 30 seconds or so. Transfer everything to a plate.
  • Serve hot over steamed rice as a main dish.

Nutrition

Serving: 1serving, Calories: 250kcal, Carbohydrates: 19.3g, Protein: 13.3g, Fat: 12.9g, Saturated Fat: 3.4g, Cholesterol: 34mg, Sodium: 764mg, Potassium: 432mg, Fiber: 1.5g, Sugar: 13g, Calcium: 25mg, Iron: 1mg