Yu Xiang Rou Si
鱼香肉丝·(yúxiāng ròusī)
The Mother Brine (Pao Cai)
The knife work happens fast, reducing the wood ear mushrooms and matchstick-cut pork to a pile before the flame ignites; the smell of ginger, garlic, and black vinegar hitting a hot wok is the smell of a Tuesday night. The trick is scraping the final drops of liquid, an old-school Sichuan technique of repurposing the leftover pickled chilies from the pao cai jar, garlic, and vinegar used to mask the muddy taste of river fish, yielding a gloss engineered to bleed perfectly into a massive bowl of steamed white rice. Mix the Chinkiang vinegar, line up your prep, and never leave the carbon-steel wok.
Before you start
Velvet the pork to protect it from the intense heat of the wok.
Combine the sliced pork, Shaoxing wine, 1 tablespoon of light soy sauce, and 1 tablespoon of water in a bowl. Massage the liquids into the pork with your fingers until completely absorbed. Sprinkle in 1 tablespoon of cornstarch, mix until coated, and stir in 1 teaspoon of oil to seal the marinade. Let sit at room temperature for 15 to 20 minutes.
Mix the golden sauce in advance.
Whisk the black vinegar, remaining 2 tablespoons of light soy sauce, sugar, dark soy sauce, remaining 1 tablespoon of cornstarch, and broth in a small bowl. Stir until the sugar and cornstarch are completely dissolved. The starch will settle to the bottom, so remember to give it a quick stir right before pouring it into the wok.
Ingredients
- pork tenderloin1/2 lb
- Shaoxing rice wine1 tbsp
- light soy sauce1 tbsp
- cornstarch1 tbsp
- water1 tbsp
- neutral cooking oil1 tsp
- dried wood ear mushrooms1/2 cup
- carrot1 med
- green bell pepper1/2 med
- pickled red chilies2 tbsp
- fresh ginger1 tbsp
- garlic3 tbsp
- scallions3 med
- Chinese black vinegar2 tbsp
- light soy sauce2 tbsp
- white sugar1 1/2 tbsp
- dark soy sauce1/2 tbsp
- cornstarch1 tbsp
- water or unsalted chicken broth3 tbsp
- neutral cooking oil3 tbsp
Method
- 01
Slip-fry the pork to lock in the velvety texture.
Heat a wok or heavy skillet over high heat until it begins to smoke, then add the 3 tablespoons of cooking oil. Immediately add the marinated pork, using a spatula to quickly spread it out into a single layer. Let it sear for 10 seconds, then rapidly stir-fry for about 1 minute until the pork turns pale and opaque. Scoop the pork out, leaving the oil behind in the pan.
- 02
Bloom the aromatics to build the fish-fragrant base.
Lower the heat to medium-low to keep the aromatics from turning bitter, and add the minced pickled chilies. Stir-fry for about 30 seconds until the oil turns a beautiful reddish-orange and the sharp, tangy smell clears your sinuses. Add the minced ginger, garlic, and scallion whites, tossing for another 15 seconds until highly fragrant.
- 03
Sear the vegetables.
Increase the heat to high and add the julienned carrots, wood ear mushrooms, and bell pepper. Stir-fry aggressively for 1 to 2 minutes until the vegetables are crisp-tender.
- 04
Bring the dish together with the sauce.
Return the pork to the wok and toss to combine. Give your pre-mixed golden sauce a quick stir to lift the starch from the bottom, and pour it around the edges of the hot wok. Toss everything rapidly. Within 5 to 10 seconds, the sauce will bubble, thicken, and cling beautifully to the pork and vegetables. Turn off the heat, toss in the scallion greens, and plate immediately.
Notes
Authentic chili flavor without the hunt.
If you can't source a jar of Lao Gan Ma pickled red chilies at your local Asian market, mix 1 tablespoon of Sambal Oelek with 1 tablespoon of Pixian Doubanjiang. It perfectly replicates the bright, tangy heat and depth of the traditional mother brine.
The golden ratio is mathematically proven.
The magic of this dish relies on a strict volume ratio. Our sauce uses a carefully adapted balance of soy sauce, vinegar, and sugar calibrated perfectly for standard American palates, delivering an authentic sweet and sour punch without sacrificing the savory backbone.
From Cook Sichuan in America.