Yu Xiang Pork Slices
Yuxiang Pork Slices, a classic Zhejiang dish, features a distinctive fish-like aromatic fragrance and silky, tender pork slices.
Ingredients
lean pork (cut into thin slices)
400 g
clean bok choy (cut into sections with leaves, stems sliced)
50 g
wood ear mushrooms (soaked through and washed clean)
3 g
blended oil
75 g
soy sauce
20 g
sugar
13 g
cooking wine
13 g
scallion (minced)
13 g
pickled chili (chopped)
13 g
vinegar
2 g
garlic (minced)
8 g
ginger (minced)
8 g
msg
3 g
salt
5 g
wet starch
13 g
broth
to taste
Instructions
1
Prepare the ingredients
Cut the meat into thin slices (about 2.5 cm wide and 3.5 cm long). Cut the greens with leaves into 3 cm long sections, and slice the stems. Soak the wood ear mushrooms until soft and wash them clean. Mince the scallion, ginger, and garlic, and finely chop the pickled chili. Mix the meat slices with a small amount of soy sauce, cooking wine, and salt, then add wet starch to coat, and finally mix in a little oil.
2
Mix the sauce
Combine the soy sauce, cooking wine, MSG, sugar, garlic, scallion, ginger, vinegar, wet starch, and broth into a sauce mixture.
3
Stir-fry
Heat the wok and add oil. When the oil is hot, add the meat slices, using a ladle to push them apart as you add them. Then add the chili; once the flavor is released, add the wood ear mushrooms and bok choy, stir-fry a few times, then pour in the prepared sauce. When the sauce comes to a boil, toss a few more times and it's done.
