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Raymon Kim's Yu Xiang Rou Si (Sichuan-Style Shredded Pork)

A special dish of stir-fried pork strips, garlic scapes, and wood ear mushrooms quickly tossed in a spicy-sour Sichuan-style sauce

Ingredients needed 2 servings

Recipe

Cooking tips

  • The white part on the back of wood ear mushrooms may contain impurities, so remove it carefully or wash thoroughly before use.
  • Use cornstarch separately for marinating the meat and for the sauce to ensure the meat stays tender and the sauce reaches the right consistency.
  • When adding the sauce, briefly turn off the heat and toss with ginger using residual heat to maximize the delicate aroma of the ginger.

Recommended for

  • Those who want to easily and affordably recreate the Yu Xiang Rou Si they enjoyed at Chinese restaurants at home.
  • Those who love the crunchy and chewy texture of garlic scapes and wood ear mushrooms.
  • Those looking for a unique side dish that is sweet, sour, and subtly spicy.

Shop ingredients on Coupang(Ad)

pork loin (for japchae)soy saucewatercornstarchShaoxing winesaltblack peppercheongyang chili peppergingergarlicfresh wood ear mushroomscanned bamboo shoots or garlic scapescarrotlarge green onioncooking oildoubanjiang (fermented broad bean paste)dark soy sauce (laochou)vinegarsugarMSGsesame oil

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