Best Yu Shiang Pork Recipes
PORK YU-SHIANG
I fell in love with this dish at my local Chinese Buffet several years ago, but no sooner than I discovered it, it disappeared from the selection--and it was never on the takeout menu. When I inquired about it, they didn't understand what I was talking about. I spent years searching high and low for a recipe. The sauce at first tastes sweet, but then it turns hot...so, so good. I had to have that magic formula..I finally found it! Sweet and spicy fans--this is to die for! UPDATE: I made this again and I wanted a little more fire to it. I added About a tbs or so of "chili garlic sauce" it comes in a little red jar with a green top and has a picture of a rooster on the front, its made by "huyfong foods" and it's in the asian section. This really made the dish especially good! It added not just heat but some really good flavor. I'll be making it this way from now on!
Provided by BETHANY T.
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In bowl, combine first four ingredients.
- Add pork, and stir in 1 1/2 tsp of the oil to coat.
- Let stand for 15 minutes.
- Stir together ingredients for sauce, set aside.
- Heat a wok over high heat.
- Add 2 tbs oil.
- When oil begins to heat add garlic, ginger and chili peppers.
- Stir once.
- Add pork and stir fry until lightly browned,about 4 minutes.
- Remove from pan.
- Add remaining oil to pan.
- Add veggies.
- Stir fry until crisp tender.
- Add pork and sauce to pan.
- Stir in some chili garlic sauce if desired.
- Cook until thickened.
- Serve with rice.
Nutrition Facts : Calories 357.1, Fat 28.1, SaturatedFat 6.5, Cholesterol 57, Sodium 729.9, Carbohydrate 6.7, Fiber 0.3, Sugar 3.6, Protein 17.5
PORK YU SHIANG
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
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
YUXIANG ROUSI (CHINESE SICHUAN-STYLE PORK)
"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
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
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