Sichuan Yu Xiang Pork Strips

Name: Sichuan Yu Xiang Pork Strips
Total time: 30 min
Ingredients: 200g, thinly sliced into matchsticks Lean pork loin; 150g, cut into thin strips Chinese cabbage hearts; 2 pieces, soaked and sliced Dried wood ear mushrooms; 3, finely minced Garlic cloves; 1 inch, grated Fresh ginger; 2 tablespoons, chopped Sichuan pickled green peppers; 3 stalks, chopped Green onions; 1 tablespoon Light soy sauce; 1 teaspoon Dark soy sauce; 1 tablespoon Chinese cooking wine; 1 tablespoon Black rice vinegar; 1 teaspoon Granulated sugar; 1.5 tablespoons, mixed with 3 tablespoons water Cornstarch; 1 teaspoon Sesame oil; 3 tablespoons Vegetable oil

A beloved Sichuan classic featuring tender pork strips tossed in a glossy, aromatic sauce with crispy cabbage stems. The name translates to fish-fragrant but contains no fish—it's named for the bold, savory-sweet-spicy flavor profile that mimics fish sauce. This quick stir-fry delivers big flavor in under 30 minutes.

30 min

Medium

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Ingredients

Lean pork loin 200g, thinly sliced into matchsticks

Chinese cabbage hearts 150g, cut into thin strips

Dried wood ear mushrooms 2 pieces, soaked and sliced

Garlic cloves 3, finely minced

Fresh ginger 1 inch, grated

Sichuan pickled green peppers 2 tablespoons, chopped

Green onions 3 stalks, chopped

Light soy sauce 1 tablespoon

Dark soy sauce 1 teaspoon

Chinese cooking wine 1 tablespoon

Black rice vinegar 1 tablespoon

Granulated sugar 1 teaspoon

Cornstarch 1.5 tablespoons, mixed with 3 tablespoons water

Sesame oil 1 teaspoon

Vegetable oil 3 tablespoons

Instructions

Prep the proteins and vegetables

Slice the pork into thin strips about 3 inches long. Toss with 1 teaspoon light soy sauce, 1 teaspoon cooking wine, and a pinch of cornstarch. Let sit for 10 minutes. Cut cabbage into fine julienne. Soak wood ears in warm water until soft, then slice. Have all sauces measured and ready nearby—you'll add them quickly once cooking starts.

Make the sauce mixture

In a small bowl, combine remaining soy sauces, cooking wine, vinegar, sugar, and the cornstarch slurry. Stir until sugar dissolves. This is your flavor bomb—have it ready to go.

Sear the pork

Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons oil, swirl to coat. Add pork strips in a single layer—don't crowd. Let them sear for 30 seconds until golden on the bottom, then stir-fry until just cooked through, about 1 minute total. Remove to a plate.

Build the aromatics

Add remaining oil to the wok. Toss in the pickled peppers and fry for 10 seconds until fragrant and slightly darkened. Add garlic and ginger, stir for 15 seconds until aromatic—don't let them burn.

Finish the dish

Add cabbage strips and wood ears. Stir-fry for 1 minute until slightly softened but still crisp. Return pork to the wok, pour in the sauce mixture, and toss everything together. The sauce will instantly thicken and coat every strip. Remove from heat, drizzle with sesame oil, sprinkle green onions, and serve immediately over steamed rice.