Shredded Pork With Garlic Sauce (Yu Xiang Rou Si)
This classic Sichuan dish features tender strips of pork in a vibrant, complex garlic sauce. It's a flavorful stir-fry that balances spicy, sweet, sour, and savory notes.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 302 kcal
Allergen information: may contain eggs, gluten, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
pork marinade
- 400 gpork loin, cut into thin strips
- 1 tbspsoy sauce
- 1 tbsprice wine
- 1 tbspcornstarch
- 1 pcsegg white
garlic sauce
- 2 tbspsoy sauce
- 2 tbsprice vinegar
- 2 tbspsugar
- 1 tspcornstarch
- 60 mlchicken broth
aromatics
- 4 clovegarlic, minced
- 1 tbspginger, grated
- 2 pcsgreen onion, sliced, white and green parts separated
- 1 tbspchili bean paste
cooking
- 2 tbspvegetable oil
vegetables
- 100 gbamboo shoots, julienned
- 20 gwood ear mushroom, rehydrated and sliced
Equipment
large skillet · wok · mixing bowls · whisk
The method
Step by step
- 1
Combine the pork with soy sauce, rice wine, cornstarch, and egg white in a bowl.
About 2 min
Cook’s note: Ensure the pork strips are evenly coated for best tenderization.
- 2
Marinate the pork for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
About 15 min
- 3
In a separate small bowl, whisk together the soy sauce, rice vinegar, sugar, cornstarch, and chicken broth for the garlic sauce.
About 1 min
Cook’s note: Make sure the cornstarch is fully dissolved to avoid lumps.
- 4
Heat vegetable oil in a wok or large skillet over high heat until shimmering.
About 1 min
Cook’s note: A hot wok is key for stir-frying to prevent sticking and ensure a good sear.
- 5
Add the marinated pork to the wok and stir-fry until it is mostly cooked through and lightly browned, about 2-3 minutes.
About 3 min
Cook’s note: Do not overcrowd the wok; cook in batches if necessary to maintain high heat.
- 6
Remove the pork from the wok and set aside.
- 7
Add a little more oil to the wok if needed, then add the minced garlic, grated ginger, white parts of the green onion, and chili bean paste.
- 8
Stir-fry for about 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the aromatics.
- 9
Add the julienned bamboo shoots and rehydrated wood ear mushrooms to the wok.
- 10
Stir-fry for 1-2 minutes.
About 2 min
- 11
Return the cooked pork to the wok.
- 12
Give the prepared garlic sauce a quick whisk to recombine, then pour it over the pork and vegetables.
- 13
Stir continuously until the sauce thickens and coats all the ingredients, about 1-2 minutes.
About 2 min
Cook’s note: The sauce will thicken quickly due to the cornstarch.
- 14
Stir in the green parts of the green onion just before serving.
Cook’s note: This adds a fresh, vibrant finish and retains their crispness.
- 15
Serve immediately with steamed rice.
Per serving
Nutrition
- Calories
- 302.2kcal
- Protein
- 23.7g
- Carbs
- 13.8g
- Fat
- 17.1g
- Fibre
- 1g
- Sugar
- 7.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover shredded pork with garlic sauce in an airtight container in the refrigerator.
Reheat gently in a pan over medium heat or in the microwave until warmed through.
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