YU XIANG RECIPES
CHINESE YU XIANG EGGPLANT RECIPE | CHINA SICHUAN FOOD
Sichuan style eggplants stir fry
Provided by Elaine
Categories Side Dish
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 16
Steps:
- Roll cut washed eggplants into long strips (try to keep some skin on each one). Then soak the eggplant strips in salty water for around 15 minutes. Move out and drain. Coat with starch (optional but I recommend using since this helps the sauce attaching on the eggplants)
- Prepare a bowl; mix all the ingredients for stir fry sauce. Then set aside.
- Heat up 2 tablespoons of oil in wok or a pan and fry the eggplants until slightly browned by batches.
- Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Add doubanjiang and chopped pepper to continue cooking for 1 minute for red oil. Add garlic, chopped peppers, green onion white part and ginger to stir-fry for the aroma.
- Stir in the sauce. Cook for a while until the sauce is thickened. Mix well and make sure the eggplants are well coated.
- Move from wok, sprinkle chopped green onion! I highly recommend serving this with steamed rice. The magic sauce can turn plain steamed rice into something extremely delicious.
Nutrition Facts : Calories 204 kcal, CarbohydrateContent 15 g, ProteinContent 2 g, FatContent 15 g, SaturatedFatContent 12 g, SodiumContent 1374 mg, FiberContent 2 g, SugarContent 6 g, ServingSize 1 serving
SICHUAN YU XIANG SAUCE RECIPE - 3THANWONG
The way this sauce has its tangy sourish flavor comes from the usage of pickled chili pepper. If you do not have access to any Chinese grocery shop, try to substitute the pickled chili with your local fermented pepper instead.
Provided by Ethan Wong
Categories Condiments Sauce
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Preparation
- Cooking
Nutrition Facts : Calories 785 kcal, CarbohydrateContent 51 g, ProteinContent 2 g, FatContent 62 g, SaturatedFatContent 4 g, SodiumContent 326 mg, FiberContent 1 g, SugarContent 33 g, ServingSize 1 serving
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YUXIANG ROUSI (CHINESE SICHUAN-STYLE PORK) RECIPE - FOOD.COM
"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"
From food.com
Total Time 45 hours
Calories 386.4 per serving
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- Serves 4 as part of a Chinese meal, with rice, soup, and 2-3 other dishes.
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PORK YU-SHIANG RECIPE - FOOD.COM
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!
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Calories 357.1 per serving
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Reviews 5.0
Total Time 50 minutes
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YU XIANG ROU SI-SHREDDED PORK IN HOT GARLIC SAUCE | CHINA ...
One of the most famous pork-stir-fry recipe from Sichuan Cuisine Shredded pork in hot garlic sauce is also known as Yu Xiang Rou Si.
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Calories 409 kcal per serving
From chinasichuanfood.com
Reviews 5
Total Time 28 minutes
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Calories 409 kcal per serving
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YU SHIANG PORK RECIPES(YU XIANG ROU SI) - CHINESE FOOD RECIPES
From chinesefoodrecipes.cc
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- Add bamboo shoots, carrots and black fungus, fry until they are cooked. Put the meat back into the wok, fry with sauce for 2 minutes. Always stir well. Now the delicious dish is ready! With boiled rice it tastes great!
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YUXIANG ROUSI (CHINESE SICHUAN-STYLE PORK) RECIPE - FOOD.COM
"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"
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Total Time 45 hours
Calories 386.4 per serving
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YU XIANG ROU SI-SHREDDED PORK IN HOT GARLIC SAUCE | CHINA ...
One of the most famous pork-stir-fry recipe from Sichuan Cuisine Shredded pork in hot garlic sauce is also known as Yu Xiang Rou Si.
From chinasichuanfood.com
Reviews 5
Total Time 28 minutes
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Calories 409 kcal per serving
From chinasichuanfood.com
Reviews 5
Total Time 28 minutes
Category Side Dish
Cuisine Sichuan cuisine
Calories 409 kcal per serving
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BEST FISH-FRAGRANT EGGPLANT RECIPE - HOW TO MAKE YU XIANG ...
Sichuan-style fish-fragrant eggplant (yu xiang qie zi) is sure to win over eggplant-lovers and eggplant-skeptics alike: a little spicy, a little sweet, a little sour, and super savory, this might be the creamiest eggplant you've had yet.
From delish.com
Total Time 50 minutes
Category dairy-free, vegan, vegetarian, date night, weeknight meals, dinner, lunch, side dish
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From delish.com
Total Time 50 minutes
Category dairy-free, vegan, vegetarian, date night, weeknight meals, dinner, lunch, side dish
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From chinesefoodrecipes.cc
Cuisine pork
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- Transfer eggplant to a serving dish, spoon on yu xiang sauce, and garnish with cilantro. Serve immediately.
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YUXIANG PORK RECIPE - SIMPLE CHINESE FOOD
The legend of Yuxiang----Presumably everyone will always eat various dishes of Yuxiang, so how exactly is the taste of this fish fragrance made?
Yuxiang is one of the main traditional flavors of Sichuan cuisine and a unique faction in Sichuan cuisine. The dishes do not see fish but have a fishy taste, because the taste comes from the taste of soaked red pepper, green onion, ginger, garlic, sugar, salt, soy sauce and other condiments. The representative dish of Yuxiang must be shredded pork with Yuxiang. Then, the editor consulted the executive chef of a five-star hotel about how to make fish-flavored pork shreds to help everyone make authentic fish-coriander at home.
Sichuan cuisine pays attention to cooking in one pot, without changing the oil or changing the pot, cold cooking oil, about 150 grams of oil.
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From simplechinesefood.com
Reviews 5.0
Total Time 15 minutes
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Yuxiang is one of the main traditional flavors of Sichuan cuisine and a unique faction in Sichuan cuisine. The dishes do not see fish but have a fishy taste, because the taste comes from the taste of soaked red pepper, green onion, ginger, garlic, sugar, salt, soy sauce and other condiments. The representative dish of Yuxiang must be shredded pork with Yuxiang. Then, the editor consulted the executive chef of a five-star hotel about how to make fish-flavored pork shreds to help everyone make authentic fish-coriander at home.
Sichuan cuisine pays attention to cooking in one pot, without changing the oil or changing the pot, cold cooking oil, about 150 grams of oil.
The choice of ingredients: authentic fish-flavored shredded pork only needs three main ingredients: pork sirloin, winter bamboo shoots and fungus.
Ingredients: The ratio of garlic, shallot, and ginger is 2:1:1.
Fish flavor sauce: the ratio of sugar and vinegar is 1:1; red chopped pepper from Erjingtiao + 75 grams each of Pixian bean paste for chili sauce; 10 grams of salt and a little starch.
From simplechinesefood.com
Reviews 5.0
Total Time 15 minutes
Cuisine Chinese
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Mar 05, 2016 · A recipe for yu xiang pork, which is often translated in the U.S. as pork in garlic sauce. But yu xiang is so much more than a garlic sauce. It's sweet-and-sour-and-chili-and-garlic sauce. To me, it is what sweet-and-sour sauce should be, but more intriguing and deep.
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YU XIANG ROU SI (SICHUAN SHREDDED CHICKEN STIR-FRY ...
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SICHUAN SHREDDED PORK WITH GARLIC SAUCE (YU XIANG ROU SI ...
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