Fish-Flavored Shredded Pork, or Yu Xiang Rou Si, is a Sichuan dish that’s a riot of flavors despite its misleading name. There’s no fish in the dish; instead, it’s named for the sauce originally used in traditional fish cooking that’s been adopted to season the pork. The result is a savory, slightly sweet, and sour dish with a hint of spice and piquancy, combining garlic, ginger, and vinegar with the umami depth of soy sauce. This stir-fry showcases the pork’s tenderness against the crisp textures of vegetables, creating a dish that’s as balanced as it is bold.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
- 1 lb pork tenderloin, cut into thin strips
- 4 tbsp vegetable oil
- 1 tsp ginger, minced
- 1 tbsp garlic, minced
- 1 carrot, julienned
- 1/2 bell pepper, julienned
- 1/4 cup bamboo shoots, sliced
- 1/4 cup wood ear mushrooms, hydrated and sliced
- 2 green onions, sliced
For the sauce:
- 2 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp sugar
- 2 tsp cornstarch
- 1 tsp chili paste
Instructions:
- Mix sauce ingredients in a bowl; set aside.
- Heat oil in a wok; stir-fry pork until browned.
- Add ginger and garlic; fry until fragrant.
- Add vegetables; stir-fry until crisp-tender.
- Pour in the sauce; cook until thickened.
- Garnish with green onions.
Fish-Flavored Shredded Pork represents the sophistication of Sichuan cooking, a dish that’s as complex as it is comforting.
The dish’s history lies in Sichuan Province, where chefs developed a unique, pungent sauce to accompany fish. Over time, this sauce was adapted to season other proteins, like pork, resulting in the beloved dish known today.