Sichuan Shredded Pork with Garlic Sauce (Yu Xiang Rou Si)
Instructions
- 1
Marinate the pork: In a bowl, combine the pork strips with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 tablespoon Shaoxing wine. Mix well and let marinate for 15 minutes.
- 2
Prepare the sauce: In a small bowl, combine rice vinegar, sugar, chicken stock, dark soy sauce, and remaining 2 tablespoons cornstarch. Mix until sugar dissolves and set aside.
- 3
Prepare the cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water. Set aside.
- 4
Heat a wok or large skillet over high heat. Add 2 tablespoons of vegetable oil and swirl to coat.
- 5
When oil is shimmering hot, add the marinated pork strips in a single layer. Let sear for 30 seconds without stirring, then stir-fry for 2-3 minutes until just cooked through. Remove pork and set aside.
- 6
Add remaining 1 tablespoon oil to the wok. Add minced garlic and ginger, stir-fry for 15 seconds until fragrant.
- 7
Add the Sichuan chili bean paste and stir-fry for 30 seconds, breaking it up with your spatula to release the oil and aroma.
- 8
Add wood ear mushrooms, bamboo shoots, and julienned carrot. Stir-fry for 2 minutes until vegetables are tender-crisp.
- 9
Return the cooked pork to the wok. Add the prepared sauce mixture and green onions. Toss everything together for 1 minute.
- 10
Pour in the cornstarch slurry while stirring continuously. Cook for 30 seconds until the sauce thickens and coats the pork and vegetables beautifully.
- 11
Drizzle with sesame oil, give one final toss, and immediately transfer to a serving plate.
- 12
Serve hot over steamed jasmine rice or noodles.
Chef's Note
"This aromatic Sichuan classic balances sweet, sour, salty, and spicy flavors beautifully—don't be intimidated by the ingredient list, as the quick stir-fry comes together in minutes once your prep is done. Serve immediately over steamed jasmine rice to soak up every bit of that incredible garlic sauce."
