Pork with Garlic Sauce - Authentic Yu Xiang Rou Si

4.95 from 37 votes

This recipe makes a traditional Chinese version of Pork with Garlic Sauce or Yu Xiang Rou Si (鱼香肉丝), with a deliciously spicy, tangy sauce!

Prep Time35

Cook Time10

Total Time45

Course: Pork

Cuisine: Chinese

Servings:

Calories: 320kcal

Author: Judy

8 ounces boneless pork loin, shoulder, or butt (julienned, If pork isn’t for you, you can easily sub in chicken or just make my Chicken with Garlic Sauce recipe!)
2 teaspoons oil
1 teaspoon Shaoxing wine
2 teaspoon light soy sauce
¼ teaspoon ground white pepper
1 teaspoon cornstarch
1½ tablespoons water

3 tablespoons oil (divided)
1 tablespoon spicy bean sauce
2 teaspoons ginger (minced)
2 teaspoons garlic (minced)
1/4 cup dried chili peppers
1 heaping cup of rehydrated wood ears (julienned)
8 ounces celtuce (stem lettuce, peeled and julienned, may also substitute bamboo shoots or carrots)
1 scallion finely chopped

First, combine the pork with the marinade ingredients, and set aside for 20 minutes while you prepare the ingredients for the rest of the dish. Mix all of the sauce ingredients together and set aside.
To prevent sticking, preheat a clean wok until it starts to smoke lightly (this step is very important). Increase the heat to high, and add 1 tablespoon of oil to the wok. Cook the marinated pork just until it turns opaque. Turn off the heat, transfer the pork to a dish, and set aside.
At this stage, your wok should still be pretty clean, but if not, wash the wok and wipe it dry before starting the next phase of cooking. Turn the heat on to medium. Add two tablespoons of oil and the spicy bean sauce. Stir lightly, and cook for about a minute until the oil turns red, adjusting the heat to avoid burning if needed.
Now add the ginger, garlic, and dried chili peppers. Stir for about 15 seconds. Add the wood ears, turn up the heat, and stir fry for 30 seconds (you can add a few drops of water if it’s too dry), making sure everything is well-combined.
Once the liquid in the wok starts to bubble, give your sauce mixture a good stir, and add it along with the celtuce, scallion and cooked pork. Stir fry quickly to combine everything and serve.