Shredded Pork With Hot Garlic Sauce Beef With Oyster Sauce
A signature dish of Sichuan cuisine, shredded pork with garlic sauce delivers a sophisticated and addictive sense of taste: tangy, spicy, sugariness & sour.
Since the get-go of my weblog, many of my readers expressed an interest in Sichuan cuisine. Today, I'd like to share its signature dish which is believed to be the most ordered delicacy in Sichuan restaurants: Yu Xiang Rou Si (鱼香肉丝, likewise known every bit shredded pork with garlic sauce).
"Fish-flavoured" dish without fish
"Garlic sauce" is actually a term invented past Chinese restaurants in the West. It doesn't indicate the sophistication of the seasoning used in Sichuan shredded pork. Essential ingredients include Sichuan pickled chilli, rice vino, black rice vinegar, soy sauce, sugar and generous amounts of garlic, ginger and spring onion. They create a tangy, spicy, sweet & sour gustation known as "Yu Xiang (鱼香)" which literally means fish fragrance.
Don't be surprised not to find any fish (or fish-related items) on the ingredient list. It is believed that the seasoning used in Sichuan shredded pork was inspired by the way fish was traditionally prepared in Sichuan. Pop dishes like Yu Xiang Eggplant (鱼香茄子), Yu Xiang Tofu (鱼香豆腐) phone call for the aforementioned set of ingredients.
Substitute for the key ingredients
If you wish, yous may supercede pork fillet with craven breast for this dish. Beefiness tin can be an option too as long as you choose a cut ideal for quick stir-fry (e.grand. flank steak or skirt steak).
Sichuan pickled chilli (四川泡辣椒) is the soul of Sichuan shredded pork with garlic sauce. It gives the dish a abrupt spicy taste likewise as an unique fragrance. I guess some of y'all might find it difficult to go this special ingredient. Living outside Mainland china for many years, I understand very well the frustration of non being able to find the "right" ingredients for Chinese cooking.
The good news is I've found substitutes which don't affect the season of this dish very much. You may utilise other types of pickled chilli (e.yard. Spanish ones) or simply utilise fresh chilli (In fact I oftentimes use both of them ). Make certain you lot mince the chillies very well to release their full flavor.
Tips on julienne the pork
Every bit you might have realised, there is lots of chopping involved in preparing Sichuan shredded pork with garlic sauce. Every ingredient is either cut into thin strips or finely minced. This seems a labouring job. But believe me, finely chopped ingredients do make a deviation to the concluding taste.
The most challenging part has to be julienne the pork fillet. You first demand to piece it then cut into thin strips. Hither are my iii tips:
- Freeze the meat for a while. It'south much easier to piece a more solid piece of meat. If possible, freeze the pork fillet for a couple of hours beforehand (time may vary depending on the size).
- Make sure the cleaver/knife is precipitous. Not only a blunt one makes chopping fourth dimension-consuming, but as well it increases the chances of injury.
- Moisture your cleaver/knife with water when cutting to avoid sticking.
Be creative with the vegetables
In any "authentic" version of Sichuan shredded pork with garlic sauce, wood ear (木耳, black edible fungus normally used in Chinese cuisine) and bamboo shoots are indispensable. They are rather apparently in flavour all the same provide a crunchy texture to the dish.
Personally, I like being a bit more audacious with vegetables. Carrot, bell pepper, asparagus, infant corn and celery are on my list of choices. Please feel gratis to adjust the recipe according to the availability of sure ingredients and of form your own preference.
For the vegetable
- 2 tablespoon Sichuan pickled chilli, Run into notation 1 for substitute ideas
- one teaspoon ginger
- ii teaspoon garlic
- 60 g pre-soaked wood ear, 0.5 cup (about 5g dried), run into note 2
- 60 k bamboo shoots, 0.5 cup
- forty thousand carrot, 0.5 cup
- 1 stalk spring onion
You as well need
- iii tablespoon cooking oil
Marinate the meat
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Slice pork fillet then cut into long thin strips (see note 3).
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In a basin, rub the pork (with your hand) with rice wine, soy sauce, common salt and water until no more liquid can be seen.
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Add corn starch then mix well. Set up bated.
Set up the vegetables
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Mince Sichuan pickled chilli (or fresh chilli), ginger and garlic.
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Cut wood ear, bamboo shoots and carrot into thin strips.
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Finely chop spring onion.
Mix the sauce
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Mix all the ingredients for the sauce and stir well.
Stir fry
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Heat up a wok (or a deep frying pan) over loftier heat. Pour in oil, then stir in marinated pork. Transfer to a plate when the meat becomes pale.
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Fry Sichuan pickled chilli, ginger and garlic in the remaining oil (add a bit more than if necessary). Add together wood ear, bamboo shoots and carrot.
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Stir fry for half a minute or so then add together the pork. Cook a further half a minute.
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Pour in the sauce (stir well beforehand to avert starch sitting at the bottom). When it becomes thick, turn off the heat and then sprinkle spring onion over (come across note 4).
ane. Substitute for Sichuan pickled chilli: If y'all have trouble getting Sichuan pickled chilli, please experience complimentary to use other type of pickled chilli available (e.g. Spanish ones) or only utilize fresh chilli (choose the hotness level that suits your palate).
2. Wood ear & how to soak information technology: Wood ear (木耳, aka black fungus) is a type of edible fungus commonly used in Chinese cuisine. It'due south black in colour and usually comes in stale form. Soak it for x minutes in enough of hot water (it will aggrandize a lot) earlier use.
iii. Tips on cutting the pork: Moisture your cleaver / knife with h2o when slicing to avoid sticking. It's much easier to slice a more solid slice of meat, so if possible freeze the pork fillet for a couple of hours beforehand (time may vary depending on the size).
4. Serving suggestions: This dish is typically served with patently rice. Nevertheless, information technology'due south as nice to stir it in a bowl of freshly cooked noodles.
Serving: 1 serving | Calories: 537 kcal
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Volià! Some other classic dish for Sichuan cuisine lovers. Don't forget to check out my collection of Spicy Dishes on the blog. Tag me @ruby-red.business firm.spice on Instagram if you share photos of your dish. I'd dearest to run into!
Happy cooking!
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