Pork with Garlic Sauce - Authentic Yu Xiang Rou Si

Method9 steps · about 45 min

1. 1

   Step 1: Combine all 8 oz julienned pork with 2 tsp oil, 1 tsp Shaoxing wine, 2 tsp light soy sauce, ¼ tsp white pepper, 1 tsp cornstarch and 1½ tbsp water. Refrigerate for 20 minutes while preparing the other ingredients. Have fully rehydrated wood ears julienned, celtuce washed, peeled and julienned, the scallion washed and finely chopped, and ginger and garlic minced before heating the wok. Use whole dried chilies, not chili flakes.

   Marinate pork for 20 minutes · 20 minUses 8 oz pork, julienned · 2 teaspoons oil · 1 teaspoon Shaoxing wine · 2 teaspoon light soy sauce · ¼ teaspoon ground white pepper · 1 teaspoon cornstarch · 1½ tablespoons water · Water to wash the celtuce and scallion before drying and cutting

   
2. 2

   Step 2: Mix 1½ tbsp rice vinegar, 1½ tbsp sugar, 1 tbsp light soy sauce, ½ tbsp Shaoxing wine, 1 cup water and 1½ tbsp cornstarch. Set this finishing sauce aside and stir it again just before adding it to the wok.

   Uses 1½ tablespoons rice vinegar · 1½ tablespoons sugar · 1 tablespoon light soy sauce · ½ tablespoon Shaoxing wine · 1 cup water for finishing sauce · 1½ tablespoons cornstarch

3. 3

   Step 3: Preheat a clean, uncoated carbon-steel wok until it just begins to smoke lightly. Turn the heat to high and add 1 tbsp from the divided wok oil. Add all the marinated pork and stir-fry just until opaque. Turn off the heat and transfer the pork to a clean plate; it will finish cooking in the final sauce.

   Uses All the marinated pork and its coating from step 1, apart from preparation water · 1 tbsp from the separate 3 tbsp wok-oil supply

   
4. 4

   Step 4: Keep the pork on its plate. If the wok is clean, continue. If residue remains, let the empty wok cool enough to handle safely, wash it and wipe it completely dry before reheating.

   Uses The opaque pork reserved from step 3 while the wok is checked · Water only if the empty wok needs washing

5. 5

   Step 5: Heat the dry wok over medium heat. Add the remaining 2 tbsp wok oil and 1 tbsp spicy bean sauce. Stir lightly for about 1 minute until the oil turns red, reducing the heat if needed to prevent burning.

   Cook bean sauce until oil turns red · 1 minUses Remaining 2 tbsp from the separate 3 tbsp wok-oil supply · 1 tablespoon spicy bean sauce

6. 6

   Step 6: Add 2 tsp minced ginger, 2 tsp minced garlic and all ¼ cup whole dried chili peppers. Stir for about 15 seconds, watching so the aromatics do not burn.

   Stir-fry ginger, garlic and chilies for 15 seconds · 1 minUses All the spicy bean sauce and oil from step 5 · 2 teaspoons ginger (minced) · 2 teaspoons garlic (minced) · ¼ cup whole dried chili peppers

   
7. 7

   Step 7: Add all the ready rehydrated, julienned wood ears. Turn up the heat and stir-fry for 30 seconds until well combined, adding a few drops of water only if the wok is too dry.

   Stir-fry wood ears for 30 seconds · 1 minUses All the spicy oil, bean sauce and aromatics from step 6 · All 1 heaping cup ready rehydrated, julienned wood ears · A few drops of water only if the wood ears are too dry while frying

8. 8

   Step 8: Stir the prepared finishing sauce again and pour it into the wood ears and aromatics. Add all 8 oz celtuce, the chopped scallion (1) and all the reserved pork. Toss quickly over the heat until combined, the sauce is thickened, the celtuce is crisp-tender and the pork is cooked through. Do not serve the pork while its centre is still raw.

   Uses All the wood ears and spicy aromatics from step 7 · All the finishing sauce from step 2, stirred again before pouring · 8 oz celtuce stem, peeled and julienned · 1 scallion (finely chopped) · All the reserved pork from step 3, separate from any oil remaining in the emptied wok

   
9. 9

   Step 9: Serve the hot pork and vegetables immediately, shared between four portions, with separately cooked rice if desired.

   Uses All the finished pork and vegetables in garlic sauce from step 8 · Ready cooked rice for serving, as desired