Sichuan Yu Xiang Rou Si Recipe
Recipe by Ethan Wong
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Notes
Tip
- The original Sichuan Yu Xiang Pork Strips are thin strips, but I personally prefer a large piece of meat. So I cut it into large strips.
- Whenever you are incorporating thickening agent to any liquid, make sure to incorporate at high heat and keep mixing/whisking/stirring to evenly distribute the thickening agent and high heat ensure the thickening agent cook perfectly.
Ingredients
- 300 g Pork Loin
- 150 g Bamboo Shoots
- 100 g Red Chili
- 2 tbsp Sichuan Yu Xiang Sauce
- 1 tbsp Soy Sauce
- 3 tbsp Cooking Oil
- Corn Flour (or other thickening agents, eg. potato flour)
- Spring Onion (for garnish)
- 400 ml Water
Instructions
Preparation
- Cut pork loin into strips
- Cut bamboo shoots into julienne and soak in a bowl of water.
- Remove seed from red chili and cut into julienne.
- Chop spring onion and set aside in a bowl.
Cooking
- Blanch bamboo shoots for about 1 minute. Strain and set aside.
- Sear pork strips to brown edges and set aside.
- Add Yu Xiang sauce and julienne chili into the pan and thoroughly stir-fry.
- Add soy sauce.
- Add 400ml of water.
- Then add blanched bamboo shoots.
- Bring to a boil and braise until it begins to thickens.
- Lightly thicken with corn starch.
- Transfer to a plate and garnish with chopped spring onion. Serve.
Nutrition
Calories : 423kcalCarbohydrates : 7gProtein : 37gFat : 28gSaturated Fat : 4gCholesterol : 95mgSodium : 596mgPotassium : 801mgFiber : 2gSugar : 4gVitamin A : 476IUVitamin C : 73mgCalcium : 27mgIron : 2mg