Dish of Pork Yuxiang
(click to enlarge)

Pork Yuxiang


China - Sichuan   -   Yuxiang Yook Pin
Serves:
Effort:
Sched:
DoAhead:  		 3 w/rice
***
1 hr
Prep		 An excellent dish for both flavor and textures. Yuxiang means "the flavor of fish", but no fish is involved nor does it taste like fish - it's seasoned and cooked similarly to how fish is done. For a simpler (but also tasty) version see Pork, "Fish Flavor".

1
------
2
1
1/4
------
3
3/4
4
5
------
1/2
4
2
1
1/3
2-1/2
1-1/2
1/3
2
1
------
3
#
---
T
T
t
---

oz
oz
oz
---
in
cl

t
t
T
T
c
T
T
---
T
Pork, lean
-- Marinade
Water
Cornstarch
Salt
-------------
Chili, dry (1)
Black Fungus (2)  
Bamboo shoots
Leek (3)
-- Sauce
Ginger Root
Garlic
Scallion
Sugar
Salt
Soy Sauce
Rice Vinegar
Stock
Water
Cornstarch
-------------
Oil
Prep   -   (50 min)
  1. Slice PORK thin with the grain, and cut slices into very narrow shreds, again with the grain so they hold together well. Massage in all Marinade items thoroughly and let stand for around 30 minutes, turning now and then.
  2. Crush CHILIS lightly.
  3. Soak BLACK FUNGUS in lots of hot water for about 1/2 hour. Drain, remove any woody attachment points and cut into rough strips about 1/4 inch wide.
  4. Slice BAMBOO SHOOTS into strips similar in size to the Pork. Mix with the Black Fungus.
  5. Trim LEEK to white, yellow and light green. Split down to but not through the root end. Spread leaves and rinse out any mud, then slice crosswise into very narrow shreds. Mix with Black Fungus.
  6. Slice GINGER very thin and chop fine. Crush Garlic and chop fine. Chop SCALLION fine. Mix together all Sauce Items.
RUN   -   (10 min)
  1. In a wok or spacious sauté pan heat Oil up to just below smoking and stir in Pork. Fry stirring over highest heat until all raw color is gone.
  2. Stir in Chili for about 20 seconds, then stir in the Black Fungus mix and fry stirring another 1-1/2 minutes
  3. Stir in the Sauce mix and fry stirring until back up to a strong simmer. Adjust liquid as you desire.
  4. Serve hot with plenty of steamed Jasmine rice.
NOTES:

  1. Dried Chili:

      I use dried Thai red chilis, which will give this dish just noticeable heat. Arbols will also work, or, if you want less heat, Japones. Feel free to use more chilis if you wish. For details see our Chilis page.

  2. Black Fungus:

      Weight is for dried, the form widely available in Asian markets. Here in Los Angeles it is also available fresh, but probably not where you live. This amount will weight about 4 ounces soaked. For details see our Black Fungus page .

  3. Leek

    Weight given is for a leek as purchased. It will weigh less when the dark green parts are trimmed off. Chinese leeks are long and slender, but taste is similar.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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