Yuxiang Rousi

Method

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1. Mix the pork shreds with the wine, soy sauce, cornflour and water and leave 15 minutes.

   Mark done

2. Whisk all the sauce ingredients together in a bowl and keep it beside the wok.

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3. Heat 3 tbsp of the oil in a wok until it shimmers.

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4. Add the pork, spread it out, and leave 20 seconds before stirring. Cook 90 seconds, until just white. Lift it out.

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5. Add the last tablespoon of oil and fry the pickled chillies 30 seconds, until the oil turns red.

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6. Add the garlic and ginger for 20 seconds, then the wood ear and bamboo shoots for 1 minute.

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7. Return the pork, pour in the sauce and toss until it thickens and coats, about 30 seconds.

   Mark done Start 30 sec timer

8. Throw in the spring onions, toss once and serve at once with rice.

   Mark done

Chef’s Tips

• Mix the sauce before you light the wok.
• Pickled chillies, not just chilli paste. That is the yuxiang.
• Velvet the pork in cornflour or the shreds go tough.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Steamed rice
• Smashed cucumber
• A cold beer

Storage & Reheating

Refrigerated for 2 days. Reheat fast in a hot wok, never a microwave.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.