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.
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.
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.
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.
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.
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.
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.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
