Yuangang ZHANG, Senior Chef, Catering Department, Affiliated Hospital of Guizhou Medical University (GMU)
Hello friends,
I am Zhang, the chef of the third China Medical Team in the Solomon Islands. Since my arrival here last year, I have been working in the kitchen, supporting my team. Last year, I shared some Chinese dishes with you and received great feedback. I am excited to share more with you today.
Today, I’d like to introduce you to a signature dish that is believed to be the most ordered delicacy in Sichuan restaurants: Yu Xiang Rou Si (鱼香肉丝), also known as shredded pork with garlic sauce.
Yu Xiang Rou Si boasts a unique and addictive flavor profile. It is sweet, savory, acidic, and spicy all at once. Unlike some other Sichuan dishes, the spiciness is moderate. The essential ingredients include Sichuan pickled chili, rice wine, black rice vinegar, soy sauce, sugar, and generous amounts of garlic, ginger, and spring onion. These create a tangy, spicy, sweet, and sour taste known as “Yu Xiang”, which literally means fish fragrance.
Don’t be surprised not to find any fish or fish-related items on the ingredient list. It is believed that the seasoning used in Sichuan shredded pork was inspired by the traditional way of preparing fish in Sichuan.
Even though it originates from Sichuan province, this dish is immensely popular throughout China and in Chinese Sichuan restaurants worldwide. My team members in the kitchen always enjoy this dish. Let’s follow my instructions to cook it:
Instructions
1. Marinate the Meat
Slice the pork fillet into long, thin strips.
In a bowl, rub the pork with rice wine, soy sauce, salt, and water until no more liquid is visible.
Add cornstarch and mix well. Set aside.
2. Prepare the Vegetables
Mince Sichuan pickled chili (or fresh chili), ginger, and garlic.
Cut Mu Er (a type of edible fungus commonly used in Chinese cuisine), bamboo shoots, and carrots into thin strips.
Finely chop the spring onion.
3. Mix the Sauce
Mix all the ingredients for the sauce and stir well.
4. Stir Fry
Heat a wok (or a deep frying pan) over high heat. Pour in oil, then stir in the marinated pork. Transfer to a plate when the meat turns pale.
Fry Sichuan pickled chili, ginger, and garlic in the remaining oil (add a bit more if necessary). Add Mu Er, bamboo shoots, and carrots.
Stir fry for half a minute, then add the pork. Cook for another half a minute.
Pour in the sauce (stir well beforehand to avoid starch settling at the bottom). When it thickens, turn off the heat and sprinkle spring onion over the dish.
Tips on Preparation:
1.Substitutes for Sichuan Pickled Chili:
Pickled chili garlic sauce
Other types of pickled chili
Minced fresh chilies
Mu Er and How to Soak It:
2.Mu Er (木耳, also known as black fungus) is a type of edible fungus commonly used in Chinese cuisine. It’s black and usually comes in dried form. Soak it for 10 minutes in plenty of hot water (it will expand significantly) before use.
3.Tips on Cutting the Pork:
Wet your cleaver/knife with water when slicing to avoid sticking. It’s much easier to slice a more solid piece of meat, so if possible, freeze the pork fillet for a couple of hours beforehand (time may vary depending on the size).
Enjoy cooking and savoring Yu Xiang Rou Si!
（Translated by HUANG BAILIN, International Office, Guizhou Medical University）
