Yu Xiang Pork Stir-Fry

Name: Yu Xiang Pork Stir-Fry
Total time: 25 min
Ingredients: 200g, thinly sliced Pork tenderloin; 1 medium, julienned Carrot; 100g, julienned Bamboo shoots; 1 inch, finely minced Ginger; 3 cloves, minced Garlic; 1 tablespoon Doubanjiang (chili bean paste); 1 tablespoon Soy sauce; 1 teaspoon Sugar; 1 teaspoon Rice vinegar; 1 tablespoon, mixed with 2 tbsp water Cornstarch; 1 Egg white; to taste Salt; 1 tablespoon Cooking wine; 3 tablespoons Vegetable oil

A classic Sichuan stir-fry featuring tender pork strips with crisp vegetables in a sweet, savory, and slightly spicy sauce. Despite its name meaning fish-fragrant, there's no fish—it's named for the aromatic seasoning profile.

25 min

Medium

0 favorites

Story

This iconic Sichuan dish delivers bold flavors through a balance of sweet, sour, salty, and spicy notes. The secret is the "Yu Xiang" sauce—fermented chili bean paste paired with sugar and vinegar for that signature taste.

Ingredients

Pork tenderloin 200g, thinly sliced

Carrot 1 medium, julienned

Bamboo shoots 100g, julienned

Ginger 1 inch, finely minced

Garlic 3 cloves, minced

Doubanjiang (chili bean paste) 1 tablespoon

Soy sauce 1 tablespoon

Sugar 1 teaspoon

Rice vinegar 1 teaspoon

Cornstarch 1 tablespoon, mixed with 2 tbsp water

Egg white 1

Salt to taste

Cooking wine 1 tablespoon

Vegetable oil 3 tablespoons

Instructions

Marinate the pork

Slice the pork tenderloin into thin strips. In a bowl, combine the pork with a pinch of salt, the egg white, and cooking wine. Mix well until the liquid is absorbed. Let it sit for 10 minutes.

Prep the sauce

In a small bowl, whisk together soy sauce, sugar, rice vinegar, and the cornstarch slurry. Set this aside—you'll want it ready before cooking since the stir-fry moves quickly.

Cook the pork

Heat a wok or large skillet over high heat. Add 2 tablespoons of oil and swirl to coat. Add the marinated pork strips and stir-fry for 1-2 minutes until they turn pale and just cooked through. Remove and set aside.

Build the flavor base

Add the remaining oil to the wok. Toss in the minced ginger and garlic, stir-frying for about 15 seconds until fragrant. Add the doubanjiang and cook for another 30 seconds, letting the paste bloom in the hot oil.

Stir-fry vegetables and finish

Add the carrot and bamboo shoot strips. Stir-fry for 2 minutes until slightly softened but still crisp. Return the pork to the wok, pour in the prepared sauce, and toss everything together. Cook for 1 minute until the sauce thickens and coats the ingredients. Serve immediately over steamed rice.