China

Yuxiang Rousi

Name: Yuxiang Rousi
Total time: 35 min
Yield: 3
Cuisine: China
Ingredients: 400 g Pork (in strips); 100 g each Wood-ear mushrooms & bamboo shoots; 2 tbsp Pickled chilli paste (pixian); 1 tbsp each Sugar & black vinegar; 1 tbsp each Soy sauce & starch; some of each Garlic, ginger, spring onion

Sichuan pork strips in “fish-fragrant” sauce

Yuxiang rousi - “fish-fragrant pork” - contains no fish: the name refers to a seasoning originally used for cooking fish.

Fine pork strips are fried with wood-ear mushrooms and bamboo in a sweet-sour-spicy sauce of pickled chilli - a Sichuan classic.

Servings3

Time35 min

LevelMedium

Ingredients

Pork (in strips)400 g
Wood-ear mushrooms & bamboo shoots100 g each
Pickled chilli paste (pixian)2 tbsp
Sugar & black vinegar1 tbsp each
Soy sauce & starch1 tbsp each
Garlic, ginger, spring onionsome of each

★ = available authentic in the Asia Boutique

Preparation

Marinate the pork strips in soy sauce and starch.
Whisk sugar, vinegar and soy sauce into yuxiang sauce.
Sear the pork hard, remove.
Fry chilli paste, garlic, ginger, mushrooms and bamboo.
Add pork and sauce, thicken briefly, serve with spring onion.

Make it original

Pixian chilli paste and wood-ear mushrooms for yuxiang rousi are in the Asia Boutique.

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