Best Pork Yu Shiang Recipes

YU SHIANG PORK

Yu Shiang Pork image

This spicy dish will convince even the biggest skeptic that Heart Smart® eating does not mean sacrificing taste. I doubt the nutritional data shown here; info as per the cookbook, Heart Smart published by the Henry Ford Health System, the fat content = 11g/serving & calories at 450/serving, both of which sound truer to me. I also doubt the fiber - I tested this by editing to remove the bamboo shoots from the ingredients- the fiber grams DID NOT change at all. That said, the recipe tastes great but if exact nutritional facts are needed, don't count on these for your diet!

Provided by SusieQusie

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon dry sherry
2 tablespoons low sodium soy sauce
3 tablespoons chicken stock (or water)
2 teaspoons cornstarch
1 teaspoon cornstarch
1 dash pepper
1 tablespoon dry sherry
3/4 lb boneless pork loin, cut into matchstick pieces
2 tablespoons vegetable oil, divided
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
3 -4 dried hot chili peppers
2/3 cup bamboo shoot, sliced into matchstick pieces
10 green onions, cut in 2-inch lengths
4 cups cooked rice

Steps:

FOR SAUCE: In a medium bowl, mix together sugar, vinegar, sherry, soy sauce, chicken stock and cornstarch. Stir until sugar and cornstarch dissolve. Set aside.
FOR PORK: In a large bowl, combine cornstarch, pepper and sherry. Add pork; stir to coat. Let sit for 15 minutes.
Heat wok or large skillet over high heat. When pan is hot, add 1 tablespoon of oil.
When oil is hot, add garlic, ginger and chilies. Add pork and stir-fry until lightly browned (about 4 minutes). Remove from pan and wipe pan clean with paper towels.
Heat remaining oil in pan. Add bamboo shoots and onions and stir-fry for 1 minute.
Return pork mixture to pan. Stir in reserved sauce and cook, stirring, until sauce boils and thickens.
Serve over your rice of choice.

YUXIANG ROUSI (CHINESE SICHUAN-STYLE PORK)

Yuxiang Rousi (Chinese Sichuan-Style Pork) image

"Yuxiang" is a traditional Sichuan preparation that is typically used for pork, eggplant, and sometimes tofu. It literally means "fish-flavored", because it is flavored with the same condiments that are used in preparing fish, however Chinese restaurants in the US simply translate it "Sichuan Pork". Recipe adapted from "Pei Mei's Chinese Cook Book" and "Yan Kit's Classic Chinese Cook Book"

Provided by Kate S.

Categories Pork

Time P1DT21h

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1/2 ounce cloud ear mushrooms
10 ounces pork loin
1 tablespoon soy sauce
2 teaspoons cornstarch
4 -5 scallions
6 water chestnuts
1/4 cup peanut oil
3 cloves chopped garlic
1 teaspoon fresh grated ginger
1 tablespoon hot bean paste
1/2 tablespoon shaoxing wine
green parts scallion
1 tablespoon soy sauce
1 tablespoon chinese black vinegar (or use balsamic)
1 teaspoon sugar
1/2 teaspoon salt
2 teaspoons cornstarch
1 teaspoon sesame oil
1/4 teaspoon black pepper

Steps:

Pour boiling water over cloud ears and soak for 20-30 minutes.
Cut pork 'silk' style (into strips about 2 inches long and 1/16-inch thick--this is easier to do with meat that has been in the freezer for 20 minutes), marinate with 1 T soy sauce and 2 t cornstarch about 15 minutes.
Cut scallions into small rounds, keeping white and green parts separate. Sliver water chestnuts, then drain cloud ears and sliver them as well. (When the dish is prepared, the shape of the pork, water chestnut, and cloud ear strips should be the same.).
Combine seasoning sauce ingredients and set aside.
Heat wok until smoking, add peanut oil, swirl to heat, add garlic and toss a moment until fragrant. Then add ginger and white parts of scallions and stir-fry until fragrant. Stir in the bean paste, then add pork, cloud ears, and water chestnuts and stir-fry until the pork is cooked. As you are stir-frying, splash the wine into the wok along the sides, allowing it to sizzle as you continue to stir.
Finally add the seasoning sauce, stir thoroughly, and serve.
Serves 4 as part of a Chinese meal, with rice, soup, and 2-3 other dishes.

Nutrition Facts : Calories 386.4, Fat 24.9, SaturatedFat 6, Cholesterol 42.9, Sodium 835.8, Carbohydrate 23.6, Fiber 1.9, Sugar 2.7, Protein 18.6

PORK YU SHIANG

Pork Yu Shiang image

This is really delicious...a friend made this for me..and I begged for the recipe..hope you enjoy it as well.

Provided by grandma2969

Categories Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon cornstarch
1/4 teaspoon salt
1 tablespoon dry sherry
3/4 lb boneless pork, bite size
1 tablespoon sugar
2 teaspoons cornstarch
4 1/2 tablespoons oil
2 cups assorted fresh vegetables
2 garlic cloves, minced
1 teaspoon minced fresh ginger
4 small hot chili peppers, dried
1 tablespoon cider vinegar
1 tablespoon dry sherry
3 tablespoons chicken broth

Steps:

In large bowl, combine first 4 ingredients.stir well and add pork and 1 1/2 tsps oil to coat.let stand 15 minutes.
Stir together the sauce ingredients and set aside.
Heat wok, over high heat.when wok is hot add 2 tbls oil -- when oil gets hot, add garlic and chili peppers, stir once --
Add pork and stir fry 4 minutes or lightly browned.
Remove from pan, add remaining oil and add vegetables.
Stir fry till tender crisp --
Add pork and sauce to pan.Cook till thickened.
Serve with rice.

Nutrition Facts : Calories 391.2, Fat 28.2, SaturatedFat 6.8, Cholesterol 57, Sodium 231.8, Carbohydrate 10.5, Fiber 0.7, Sugar 5.6, Protein 17.3

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