Yu Xiang Rou Si - 鱼香 肉丝
spicy pork with garlic sauce

Meat ingredients:
300 gr pork fillet
2 tsp Shoaxing rice wine
2 tsp light soy sauce
3 tsp of water
1/8 tsp of salt
1 tsp cornflour

Vegetable ingredients:
2 tsp Sichuan pickled chilli (四川 泡 辣椒), otherwise freshly chopped
2 cm jahe
6 cloves of garlic
60 gr soaked wood ear (5 gr dried)
60 gr bamboo shoots
40 gr carrot

Sauce ingredients:
1 1/2 tbsp Shaoxing rice wine
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
2 tsp black rice vinegar
2 tbsp palm sugar
1 1/2 tbsp cornflour

3 tbsp oil
1 spring onion

Cut the meat into thin strips. Mix the meat with the rice wine, the soy sauce, the water and the salt and rub the meat until the moisture has been absorbed. Then mix in the cornstarch and set aside.
Chop the chilli, the jahe and the garlic. Cut the wood ear, the carrot and the bamboo shoots julienne. Chop the spring onion finely.
Heat a pan of the oil and then add the meat and fry until the meat changes color. Then scoop the meat out of the plan. Then add the chilli, garlic and jahe and mix well. Then add the wood ear, the bamboo shoots and the carrot and stir fry for 30 seconds. Then mix in the meat and fry it for 1 minute.
Mix the ingredients for the sauce well and add it to the meat and stir fry until the sauce has thickened. Sprinkle the spring onion on top and serve.

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