Yu Xiang Rou Si (Shredded Pork with Garlic Sauce)

Why You’ll Love This Recipe

• Classic Sichuan balance: sweet, tangy, savory, and garlicky with a chile-bean kick.
• Velveting keeps pork ultra-tender and juicy in minutes.
• Crunchy bamboo and silky wood ear add addictive texture in every bite.
• Weeknight-friendly: 35 minutes start to finish.

Grocery List

• Produce: Garlic, ginger, scallions, 1 small green bell pepper or long green chiles
• Dairy: None
• Pantry: Pork tenderloin; dried wood ear mushrooms; canned bamboo shoot strips; Pixian doubanjiang; light soy sauce; dark soy sauce; Chinkiang black vinegar; Shaoxing wine; cornstarch; low-sodium chicken stock; sugar; toasted sesame oil; neutral oil; white pepper; optional ground Sichuan peppercorn

Full Ingredients

Pork and Marinade

• 12 oz (340 g) pork tenderloin, trimmed and cut into thin matchsticks (~1/8 inch thick, 2 inches long)
• 1 tbsp Shaoxing wine
• 1 tsp light soy sauce
• 1/4 tsp kosher salt
• 1/2 tsp sugar
• 1 tsp cornstarch
• 1 tsp neutral oil

Vegetables

• 10 g dried wood ear mushrooms (yields ~1 1/2 cups after soaking), soaked in very hot water 15 minutes, drained, tough centers trimmed, sliced
• 5 oz (140 g) bamboo shoot strips, drained and cut into matchsticks
• 1 small green bell pepper or 2 long green chiles, seeded and cut into thin slivers

Aromatics

• 4 garlic cloves, finely minced (about 1 1/2 tbsp)
• 1 tbsp fresh ginger, finely minced
• 3 scallions, whites finely chopped and greens thinly sliced (keep separate)
• 1 1/2 tbsp Pixian doubanjiang (Sichuan chile-bean paste), finely chopped

Yu Xiang Sauce

• 1/2 cup (120 ml) low-sodium chicken stock or water
• 2 tbsp sugar
• 1 tbsp Chinkiang black vinegar
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing wine
• 2 tsp cornstarch
• 1/4 tsp ground white pepper
• 1/2 tsp toasted sesame oil

For Stir-Frying

• 2 tbsp neutral oil (peanut, canola, or grapeseed), divided
• Optional: 1/4 tsp ground Sichuan peppercorn, for a peppery finish

To Serve

• Steamed rice

Step-by-Step Instructions

Step 1: Soak wood ear and prep vegetables

Cover the dried wood ear with very hot water and soak for 15 minutes until plump. Rinse, trim any tough centers, and slice into bite-size ribbons. Drain well. Cut bamboo shoots and green pepper into thin matchsticks. Chop the scallion whites and slice the greens; keep them separate.

Step 2: Slice and velvet the pork

For easy slicing, partially freeze the pork for 15 minutes if time allows. Cut into 1/8-inch-thick slivers about 2 inches long, slicing across the grain. In a bowl, mix the pork with Shaoxing wine, light soy, salt, sugar, cornstarch, and oil. Marinate for 15 minutes to tenderize and season.

Step 3: Mix the yu xiang sauce

In a measuring cup or small bowl, whisk together the stock, sugar, Chinkiang vinegar, light soy, dark soy, Shaoxing wine, cornstarch, white pepper, and sesame oil until smooth. Keep this by the stove and give it a quick stir just before pouring it into the wok.

Step 4: Sear the pork hot and fast

Heat a carbon steel wok or 12-inch skillet over high heat until it just begins to smoke (surface temperature ~450–500°F), 2–3 minutes. Add 1 tbsp oil and swirl. Add the pork in a single layer; let it sear undisturbed for 20 seconds, then stir-fry until mostly opaque (about 45–60 seconds). Transfer to a plate; the pork will finish cooking later.

Step 5: Fry the doubanjiang and aromatics

Return the wok to high heat and add the remaining 1 tbsp oil. Add the chopped doubanjiang and stir-fry, pressing it into the oil until the oil turns brick red and fragrant, 30–45 seconds. Add the garlic, ginger, and scallion whites; stir-fry until aromatic, about 30 seconds. Avoid burning—if needed, briefly lower the heat.

Step 6: Stir-fry the vegetables

Add the bamboo shoots, wood ear mushrooms, and green pepper. Stir-fry until the vegetables are hot and crisp-tender, 60–90 seconds. Keep everything moving to prevent scorching.

Step 7: Sauce, finish, and serve

Return the pork and any juices to the wok. Re-stir the sauce and pour it in. Bring to a rapid simmer and toss continuously until the sauce thickens into a glossy glaze that coats everything, 30–60 seconds. Remove from heat and finish with the scallion greens. Add the optional ground Sichuan pepper for a peppery, citrusy finish. Serve immediately with steamed rice.

Pro Tips

• Slice consistency is key: keep pork, bamboo, and peppers in similar thin slivers for even cooking and the classic look.
• Fry the doubanjiang properly: cooking it in oil releases color and aroma (the signature “red oil”). Don’t skip or rush this step.
• Rehydrate wood ear in hot (not boiling) water so it becomes springy, not rubbery; trim the tough central nubs.
• Keep ingredients dry: moisture cools the wok and dilutes the sauce. Drain vegetables well and pat the pork dry before marinating if needed.
• Adjust the balance: for more tang, add 1–2 tsp extra vinegar at the end; for more sweetness, add 1–2 tsp sugar to the sauce.

Variations

• Chicken or beef: Substitute with equal weight of thinly sliced chicken thigh or flank steak; marinate the same way.
• Vegetarian: Use 12 oz firm tofu (matchsticks) or king oyster mushrooms; skip the velveting wine and add 1 tsp soy to the tofu marinade.
• Spicier & more traditional: Add 1–2 tbsp chopped pickled red chilies (pao lajiao) with the doubanjiang.

Storage & Make-Ahead

Prep ahead: Slice and marinate pork up to 12 hours in the fridge. Soak and slice wood ear up to 2 days ahead (refrigerate, well-drained). Mix the sauce up to 24 hours ahead and stir before using. Leftovers keep 3 days refrigerated in an airtight container; reheat gently in a skillet over medium heat with 1–2 tbsp water to loosen the sauce. Freezing is not recommended, as the sauce can separate and the vegetables lose their texture.

Nutrition (per serving)

Approximate values: 255 calories; 19 g protein; 10 g fat; 10 g carbohydrates; 2 g fiber; 8 g sugar; 980 mg sodium. Values will vary based on brands and exact measurements.