Once upon time, there was a family in Sichuan, China. This family were big fans of fish, but since Sichuan is located in the mountains, fish was very rare on the market. Once they got some fish, the wife made a delicious fish dish. The next day, she found there was still some sauce left from making the fish the previous night, she didn’t want to waste it. So she add the left over sauce to a pork dish she was making. Surprisingly, the dish was so delicious that everybody loved it. Since the sauce was originally for cooking fish, the wife decide to name this dish Yu-Shiang Shredded Pork (Yu is ‘Fish’ in Chinese), and the Yu-Shiang paste became a basic sauce in Sichuan cuisine.
Yu-Shiang Shredded Pork
200g pork tenderloin
25g dry black fungus
25g bamboo shoots
2 cloves of garlic
20g red jalapenos (hot and sweet)
2 tbsp light soy sauce
2 tsp dark soy sauce
1 tbsp cooking wine
1 tbsp vinegar
2 tbsp sugar
1 tbsp Pixian county hot bean sauce/normal hot bean sauce
1/2 tsp salt
2 tsp cornflour
- Cut the pork tenderloin, water soaked black fungus and bamboo shoots into thin shreds. Place the pork shreds in a bowl, add a little bit of salt and sugar, add 1 tsp of cornflour and 1 tsp of cooking oil, mix well. Finely chop the garlic and the Pixian county hot bean sauce. Chop the red jalapenos into small pieces.
- Take another bowl, add light soy sauce, dark soy sauce, vinegar, sugar, cooking wine, the remaining cornflour and 3 tbsp of cold water, mix well to make a Yu-Shiang paste for later use.
- Boil a pot of water, quick boil the black fungus shreds and the bamboo shoot shreds for 30 seconds. Take out and drain off the water.
- Put a wok with 3 tbsp of cooking oil over strong heat. When the oil is about 100℃, put the pork shreds in to stir-fry for 1-2 minutes. Take out when the pork shreds change color.
- Put a clean wok over strong heat, add 3 tbsp of cooking oil. When the oil is hot, add garlic and red jalapenos, stir until you get a nice smell. Put the hot bean sauce in, mix well.
- Put the pork shreds, black fungus and bamboo shoots in, mix well. Add the Yu-Shiang paste and salt, stir for another 1 minute. Take out and serve with rice.
- If you have trouble finding black fungus or bamboo shoots, you can always use carrot and onion instead.
- This is a spicy dish, but it is always up to you to control the amount of red jalapenos and hot bean sauce to add or reduce the hotness.
- Pianxian county hot bean sauce is already salty, so do not need to use too much salt.
- You can also use the Yu-Shiang paste with chicken or prawns.