Fish-Fragrant Shredded Pork (Yúxiāng Ròusī)
鱼香肉丝 Yúxiāng RòusīSay it: yoo-SHYAHNG roh-SUH
Yuxiang rousi is a classic Sichuan stir-fry whose name means “fish-fragrant”—not because it contains fish, but because its sweet-sour, garlicky, chili-laced sauce echoes the seasonings traditionally used for fish. Thin strips of pork are quickly fried with crunchy bamboo shoots and springy wood ear mushrooms, then coated in a glossy sauce built on Pixian chili bean paste, vinegar, sugar and scallion. It is a weeknight staple in Sichuan and across China, prized for its balance of hot, sour, sweet and savory.
Fish-Fragrant Shredded Pork (Yúxiāng Ròusī)
鱼香肉丝, Yúxiāng Ròusī
Pronounced yoo-SHYAHNG roh-SUH
- Serves
- 4
- Prep
- 30 min
- Cook
- 12 min
- Total
- 42 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pork and marinade
Stir-fry
Fish-fragrant sauce
Method
Soak the dried wood ear in warm water for 20–30 minutes, until fully softened and pliable. Trim away any hard stems, then cut the caps into thin strips. Rinse the bamboo shoots and, if canned, blanch them in boiling water for 1 minute; drain well.
Cut the pork against the grain into strips about 1/8 inch (3 mm) thick and 2 inches (5 cm) long. In a bowl, mix the pork with Shaoxing wine, light soy sauce, cornstarch, water, white pepper and neutral oil until each strip is coated; marinate for 10 minutes.
For the sauce, whisk the sugar, black vinegar, light soy sauce, dark soy sauce, Shaoxing wine, cornstarch and water in a small bowl until the sugar and cornstarch dissolve. Set beside the stove.
Heat a wok over high heat until smoking, then add 1 tbsp (15 ml) of the oil. Add the pork in a single layer and stir-fry for 1–2 minutes, until just opaque and barely browned; transfer to a plate. The pork will finish cooking later.
Return the wok to high heat and add the remaining 2 tbsp (30 ml) oil. Add the doubanjiang and pickled chilies and stir-fry for 20–30 seconds, until the oil turns red and fragrant. Add the garlic, ginger and scallion whites and stir for 15–20 seconds, until aromatic but not browned.
Add the bamboo shoots and wood ear and stir-fry for 1–2 minutes, until hot and crisp-tender. Return the pork and any juices to the wok and toss for 30 seconds.
Stir the sauce once more, pour it around the edge of the wok, and toss constantly for 30–60 seconds, until the sauce thickens, turns glossy and clings to the pork and vegetables. Scatter the scallion greens, toss once, and serve immediately.
Regional variants
Some home cooks add julienned carrot or cucumber for color and crunch, or replace bamboo shoots with celery. Chicken can stand in for pork to make yuxiang jisi.
Cook's notes
- Have every ingredient cut and the sauce mixed before you heat the wok; the stir-fry moves quickly.
- Slice the pork against the grain and keep the strips thin so they stay tender during the brief, high-heat cooking.
- If your wok is not very hot, cook the pork in two batches so it browns lightly instead of steaming.
Serve with
Steamed jasmine rice, plus a simple cucumber salad or stir-fried greens.
Make ahead and storage
The sauce can be mixed and refrigerated up to 2 days; leftovers keep 2 days, but reheat quickly in a wok over high heat.
