Sichuan Pork with Garlic Sauce

Name: Sichuan Pork with Garlic Sauce
Total time: 40 min
Ingredients: 300g, thinly sliced into matchsticks pork tenderloin; 1 medium, julienned carrot; 4-5 dried, soaked and sliced wood ear mushrooms; 100g, julienned (or substitute with fresh bamboo winter bamboo shoots; 1 tablespoon cooking wine; 2 tablespoons light soy sauce; 1 tablespoon oyster sauce; 2 tablespoons, plus 1 tsp for sauce potato starch; 4 cloves, finely minced garlic; 1 inch, minced ginger; 2 tablespoons, minced pickled red chili; 3 stalks, white and green parts separated green onions; 1.5 tablespoons sugar; 2 tablespoons black rice vinegar; 3 tablespoons vegetable oil

A iconic Sichuan stir-fry featuring tender pork shreds tossed with crisp vegetables in a balanced sweet, sour, and savory sauce with that signature garlicky kick.

40 min

Medium

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Story

This classic dish gets its name from the word yu xiang, which means 'fish-fragrant'—though there's no fish involved. The sauce mimics the flavors of Chinese fish cookery: garlic, ginger, scallions, and chili bean paste come together in a sweet-sour harmony that coats every bite.

Ingredients

pork tenderloin 300g, thinly sliced into matchsticks

carrot 1 medium, julienned

wood ear mushrooms 4-5 dried, soaked and sliced

winter bamboo shoots 100g, julienned (or substitute with fresh bamboo

cooking wine 1 tablespoon

light soy sauce 2 tablespoons

oyster sauce 1 tablespoon

potato starch 2 tablespoons, plus 1 tsp for sauce

garlic 4 cloves, finely minced

ginger 1 inch, minced

pickled red chili 2 tablespoons, minced

green onions 3 stalks, white and green parts separated

sugar 1.5 tablespoons

black rice vinegar 2 tablespoons

vegetable oil 3 tablespoons

Instructions

Marinate the pork

Slice the pork tenderloin against the grain into thin strips. Toss with 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon potato starch. Let rest for 20-30 minutes until the liquid is absorbed. The starch creates a silky coating that keeps the meat juicy during cooking.

Prep your vegetables

Julienne the carrot and bamboo shoots into thin matchsticks. Rehydrate the dried wood ear mushrooms in warm water for 15 minutes, then slice thinly. Mince the garlic, ginger, and pickled chili separately. Mix the remaining soy sauce, oyster sauce, sugar, vinegar, and 3 tablespoons water with 1 teaspoon potato starch to create your sauce—the starch thickens everything into a glossy coating.

Sear the pork

Heat 2 tablespoons oil in a wok over high heat until smoking. Add the marinated pork in a single layer and let it sear for 30 seconds before stir-frying until just cooked through, about 2 minutes total. Remove and set aside. The pork should be golden but still tender.

Build the flavor base

Add the remaining tablespoon oil to the wok. Toss in the pickled chili and cook until the oil turns red and fragrant, about 30 seconds. Add the ginger and garlic whites (reserve the greens for finishing), stir for 15 seconds until aromatic—don't let the garlic burn.

Finish the dish

Add the carrot, bamboo shoots, and wood ears. Stir-fry for 2 minutes until slightly softened but still crisp. Return the pork to the wok, pour in your prepared sauce, and toss everything together. The sauce should thicken and cling to the ingredients. Finish with green onion tops and serve immediately over steamed rice.