YUXIANGROUSI RECIPES
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"
Total Time 45 hours
Prep Time 45 hours
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, FatContent 24.9, SaturatedFatContent 6, CholesterolContent 42.9, SodiumContent 835.8, CarbohydrateContent 23.6, FiberContent 1.9, SugarContent 2.7, ProteinContent 18.6
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.
Provided by Elaine
Categories Side Dish
Total Time 28 minutes
Prep Time 20 minutes
Cook Time 8 minutes
Yield 2
Number Of Ingredients 21
Steps:
- If you use dried ear mushroom, please soak the dried ear mushrooms with clean water for 20 minutes.
- Shred the pork tenderloin and then marinade with salt, cooking wine and starch. Mix well and set aside.
- Shred the black ear mushrooms, lettuce steam and peppers into shreds in similar sizes too.
- Prepare another bowl, add all the ingredients for stir-fry sauce; mix well and set aside.
- Heat up 2 tablespoons of oil in a wok; add shredded pork to stir-fry until the pork become white from pink. Move shredded pork out of the wok.
- Leave 1 tablespoons of oil in wok; add garlic, ginger and green onion to stir fry for the aroma. Then put side ingredients in to stir-fry for around 1 minute and then return the pork shreds.
- Add stir-fry sauce and do some stir-fry until the sauce is evenly coated on the ingredients.
- Move out from the wok and garnish some spring onions.
- Enjoy!
Nutrition Facts : Calories 409 kcal, CarbohydrateContent 15 g, ProteinContent 26 g, FatContent 25 g, SaturatedFatContent 4 g, CholesterolContent 73 mg, SodiumContent 4567 mg, SugarContent 6 g, ServingSize 1 serving
YU XIANG ROU SI (SICHUAN SHREDDED CHICKEN STIR-FRY ...
Mar 12, 2015 · Instructions Slice chicken breast into long, thin strips, parallel to the grain. Prepare and cut vegetables. Combine chicken, light soy sauce, and Shaoxing wine in a small bowl. Add cornstarch and mix well by hand, until the thin... Combine all sauce ingredients in a small bowl and mix well. Heat a ...
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From omnivorescookbook.com
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Nov 28, 2019 · The recipe below is the regular way of cooking Yuxiang Rousi. Recipe of Cooking Fish-Flavored Shredded Pork. Ingredients: lean pork, 200g lettuce, 125g 3-5 dried agarics . Seasonings: ginger, garlic, cooking oil, white sugar, soy sauce, salt, cooking wine, broad bean paste, starch, egg .
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From travelchinaguide.com
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From thewoksoflife.com
From thewoksoflife.com
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YU XIANG ROU SI (SICHUAN SHREDDED CHICKEN STIR-FRY ...
Jun 21, 2020 · Prepare and cut vegetables. Combine chicken, light soy sauce, and Shaoxing wine in a small bowl. Add cornstarch and mix well by hand, until the thin starchy paste coats the chicken evenly. Combine all sauce ingredients in a small bowl and mix well. Heat a wok (or a nonstick skillet) over medium high heat until hot.
From omnivorescookbook.com
From omnivorescookbook.com
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CHINESE FISH-FLAVORED SHREDDED PORK RECIPE, YUXIANG ROUSI
Nov 28, 2019 · The recipe below is the regular way of cooking Yuxiang Rousi. Recipe of Cooking Fish-Flavored Shredded Pork. Ingredients: lean pork, 200g lettuce, 125g 3-5 dried agarics . Seasonings: ginger, garlic, cooking oil, white sugar, soy sauce, salt, cooking wine, broad bean paste, starch, egg .
From travelchinaguide.com
From travelchinaguide.com
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PORK WITH GARLIC SAUCE (????) - THE WOKS OF LIFE
Jul 30, 2017 · Pork with Garlic Sauce is a much-loved classic. When the pork and vegetables are coated in the deliciously spicy and garlicky sauce (thanks to the addition of spicy bean paste, ???), the flavors and textures make for a wonderfully saucy, traditional Yu Xiang Rou Si Sichuan homestyle dish.
From thewoksoflife.com
From thewoksoflife.com
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SICHUAN SHREDDED PORK WITH GARLIC SAUCE (YU XIANG ROU SI ...
Oct 08, 2017 · Fry Sichuan pickled chilli, ginger and garlic in the remaining oil (add a bit more if necessary). Add wood ear, bamboo shoots and carrot. Stir fry for half a minute or so then add the pork. Cook a further half a minute. Pour in the sauce (stir well beforehand to avoid starch sitting at the bottom).
From redhousespice.com
From redhousespice.com
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From home.meishichina.com
From home.meishichina.com
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From asiancookingmom.com
From asiancookingmom.com
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From app.ckbk.com
From app.ckbk.com
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From therecipes.info
From therecipes.info
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YUXIANG SHREDDED PORK - WIKIPEDIA
Yuxiang is one of main traditional flavors in Sichuan. Yuxiang shredded pork appeared in recent decades. The creator is a chef from Sichuan who lived during the early Chinese republic. Yuxiang (sometimes translated as "fish flavor") is made of pao la jiao (Sichuan pickled chili pepper), Chuan salt, soy, white sugar, bruised ginger, garlic and ...
From en.m.wikipedia.org
From en.m.wikipedia.org
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From chinasichuanfood.com
From chinasichuanfood.com
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The influence of vacuum cooling on the quality of Chinese food of Yuxiangrousi was studied compared with conventional cooling method. Results showed that to cool the same products from 70 ? to 10 ?, the vacuum cooling rate was 36 times quicker than the air cooling. Furthermore, the color, texture and sensory qualities were essentially the ...
From ss.cqvip.com
From ss.cqvip.com
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CHINESE DRY GARLIC PORK RECIPES
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From tfrecipes.com
From tfrecipes.com
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From bilibili.com
From bilibili.com
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YU MAN TANG (???) - OFFBEAT BUDAPEST
Budapest, Szállás u. 21, 1107. Be it New York, Shanghai, or Budapest, Sichuan food is all the rage these days. The dishes are best known for their prodigious use of chilis and tongue-numbing Sichuan peppercorns, but don't despair, not everything will set your mouth on fire at Yu Man Tang, a recently opened restaurant in Budapest’s Chinatown.
From offbeatbudapest.com
From offbeatbudapest.com
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