Yuxiang Rousi

Making Yuxiang Rousi Ahead

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

Yuxiang Rousi: The Method

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

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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.

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

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Related guide: Prep, cook and total time.

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Worth Knowing

• 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.

Why the Method Is What It Is

Mix the sauce in a bowl before you light the wok. The whole dish takes about ninety seconds from the pork hitting the oil, and measuring soy, vinegar and sugar while it cooks guarantees an overcooked, unbalanced result. Pickled chillies — paojiao — are what makes it yuxiang rather than merely spicy; doubanjiang alone gives heat without the sourness. And velvet the pork in cornflour and water first, which is what keeps thin shreds tender through high heat.

What to Put Next to It

Steamed rice · Smashed cucumber · A cold beer

Sides from the same cuisine on this site: Vegan Fried Rice.

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Dried chilli flakes can stand in for the chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Quick Answers

Yuxiang Rousi Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 1 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.

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