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Shredded Pork

Source: The Heritage of Chinese Cooking
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Active Time:  10 Minutes
Total Time:  40 Minutes
  Serves 4
Yuxiang translates literally as "the flavor of fish." The term is a little puzzling as the dish does not taste like fish, nor is the sauce made from fish. However, the spices and seasonings in yuxiang sauce were used originally to flavor fish dishes, hence the meaning.
For Marinade:
1 1/2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
Good pinch of salt
10 oz lean pork, cut into 2 1/2-inch long julienne
For Yuxiang Sauce:
1 tablespoon minced fresh ginger
3 large cloves garlic, minced
1 scallion, minced
2 teaspoons sugar
1/8 teaspoon salt
2 tablespoons dark soy sauce
1 tablespoon vinegar
1/4 cup Family Chicken Broth
1 tablespoon cornstarch, dissolved in 1 tablespoon cold water
1/4 cup, groundnut peanut oil
2 dried chili peppers, left whole
3 oz wood ear fungus (wun yee) (available at Chinese stores), soaked for 20 minutes in warm water, rinsed and shredded
2 oz bamboo shoots (available at Chinese stores), shredded to match the pork
1 leek, washed well and shredded to match the pork
Other necessary recipes:
Family Chicken Broth
Shredded Pork Recipe at
Add the marinade to the pork, working it in well with the fingers. Set aside.

Combine all of the Yuxiang sauce ingredients and set aside.

Heat the peanut oil in a wok over very high heat until it is smoking. Stir-fry the pork until the color changes (about 1 minute). Add the dried chili peppers and fry for about 10 seconds, until the chili peppers have darkened.

Add the wood ear fungus, bamboo shoots, and leek and stir-fry for 1 minute. Stir in the yuxiang sauce, and toss all of the ingredients thoroughly together very quickly over a very high heat for 1 minute.

Transfer to a warm serving plate and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 309
Fat. Total: 20g
Fiber: 4g
Carbohydrates, Total: 17g
Sodium: 616mg
% Cal. from Fat: 58%
Cholesterol: 52mg
Protein: 17g
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