Yu Shiang Pork Recipes

PORK YU-SHIANG

I fell in love with this dish at my local Chinese Buffet several years ago, but no sooner than I discovered it, it disappeared from the selection--and it was never on the takeout menu. When I inquired about it, they didn't understand what I was talking about. I spent years searching high and low for a recipe. The sauce at first tastes sweet, but then it turns hot...so, so good. I had to have that magic formula..I finally found it! Sweet and spicy fans--this is to die for! UPDATE: I made this again and I wanted a little more fire to it. I added About a tbs or so of "chili garlic sauce" it comes in a little red jar with a green top and has a picture of a rooster on the front, its made by "huyfong foods" and it's in the asian section. This really made the dish especially good! It added not just heat but some really good flavor. I'll be making it this way from now on!

Provided by BETHANY T.

Categories Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

Pork Yu-Shiang image

Steps:

In bowl, combine first four ingredients.
Add pork, and stir in 1 1/2 tsp of the oil to coat.
Let stand for 15 minutes.
Stir together ingredients for sauce, set aside.
Heat a wok over high heat.
Add 2 tbs oil.
When oil begins to heat add garlic, ginger and chili peppers.
Stir once.
Add pork and stir fry until lightly browned,about 4 minutes.
Remove from pan.
Add remaining oil to pan.
Add veggies.
Stir fry until crisp tender.
Add pork and sauce to pan.
Stir in some chili garlic sauce if desired.
Cook until thickened.
Serve with rice.

Nutrition Facts : Calories 357.1, Fat 28.1, SaturatedFat 6.5, Cholesterol 57, Sodium 729.9, Carbohydrate 6.7, Fiber 0.3, Sugar 3.6, Protein 17.5

Ingredients

1 teaspoon cornstarch
1/4 teaspoon salt
1 dash white pepper
1 tablespoon dry sherry
3/4 lb boneless lean pork, cut in bite-sized pieces
4 1/2 tablespoons oil
2 cups assorted fresh vegetables, cut up
2 garlic cloves, minced
1 teaspoon minced fresh ginger
4 small dried hot chili peppers
1 tablespoon huy fong chili-garlic sauce (optional)
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon dry sherry
2 tablespoons soy sauce
3 tablespoons chicken broth or 3 tablespoons water
2 teaspoons cornstarch

YU SHIANG PORK

This spicy dish will convince even the biggest skeptic that Heart Smart® eating does not mean sacrificing taste. I doubt the nutritional data shown here; info as per the cookbook, Heart Smart published by the Henry Ford Health System, the fat content = 11g/serving & calories at 450/serving, both of which sound truer to me. I also doubt the fiber - I tested this by editing to remove the bamboo shoots from the ingredients- the fiber grams DID NOT change at all. That said, the recipe tastes great but if exact nutritional facts are needed, don't count on these for your diet!

Provided by SusieQusie

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Yu Shiang Pork image

Steps:

FOR SAUCE: In a medium bowl, mix together sugar, vinegar, sherry, soy sauce, chicken stock and cornstarch. Stir until sugar and cornstarch dissolve. Set aside.
FOR PORK: In a large bowl, combine cornstarch, pepper and sherry. Add pork; stir to coat. Let sit for 15 minutes.
Heat wok or large skillet over high heat. When pan is hot, add 1 tablespoon of oil.
When oil is hot, add garlic, ginger and chilies. Add pork and stir-fry until lightly browned (about 4 minutes). Remove from pan and wipe pan clean with paper towels.
Heat remaining oil in pan. Add bamboo shoots and onions and stir-fry for 1 minute.
Return pork mixture to pan. Stir in reserved sauce and cook, stirring, until sauce boils and thickens.
Serve over your rice of choice.

Ingredients

1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon dry sherry
2 tablespoons low sodium soy sauce
3 tablespoons chicken stock (or water)
2 teaspoons cornstarch
1 teaspoon cornstarch
1 dash pepper
1 tablespoon dry sherry
3/4 lb boneless pork loin, cut into matchstick pieces
2 tablespoons vegetable oil, divided
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
3 -4 dried hot chili peppers
2/3 cup bamboo shoot, sliced into matchstick pieces
10 green onions, cut in 2-inch lengths
4 cups cooked rice

PORK YU SHIANG

This is really delicious...a friend made this for me..and I begged for the recipe..hope you enjoy it as well.

Provided by grandma2969

Categories Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Pork Yu Shiang image

Steps:

In large bowl, combine first 4 ingredients.stir well and add pork and 1 1/2 tsps oil to coat.let stand 15 minutes.
Stir together the sauce ingredients and set aside.
Heat wok, over high heat.when wok is hot add 2 tbls oil -- when oil gets hot, add garlic and chili peppers, stir once --
Add pork and stir fry 4 minutes or lightly browned.
Remove from pan, add remaining oil and add vegetables.
Stir fry till tender crisp --
Add pork and sauce to pan.Cook till thickened.
Serve with rice.

Nutrition Facts : Calories 391.2, Fat 28.2, SaturatedFat 6.8, Cholesterol 57, Sodium 231.8, Carbohydrate 10.5, Fiber 0.7, Sugar 5.6, Protein 17.3

Ingredients

1 teaspoon cornstarch
1/4 teaspoon salt
1 tablespoon dry sherry
3/4 lb boneless pork, bite size
1 tablespoon sugar
2 teaspoons cornstarch
4 1/2 tablespoons oil
2 cups assorted fresh vegetables
2 garlic cloves, minced
1 teaspoon minced fresh ginger
4 small hot chili peppers, dried
1 tablespoon cider vinegar
1 tablespoon dry sherry
3 tablespoons chicken broth

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PORK WITH GARLIC SAUCE (鱼香肉丝） - THE WOKS OF LIFE

Web Jul 30, 2017 First, combine the pork with the marinade ingredients (oil, Shaoxing wine, light soy sauce, ground white pepper, cornstarch, water) …
From thewoksoflife.com
4.6/5 (31)
Total Time 45 mins
Category Pork
Calories 320 per serving

First, combine the pork with the marinade ingredients, and set aside for 20 minutes while you prepare the ingredients for the rest of the dish--namely, the celtuce, wood ears, ginger, garlic, etc.
Now we can start cooking! To prevent sticking, preheat a clean wok until it starts to smoke lightly (this step is very important). Now turn up the heat to high, and add one tablespoon of oil to the wok. Cook the marinated pork just until it turns opaque. Turn off the heat, transfer the pork to a dish, and set aside.
At this stage, your wok should still be pretty clean, as the technique used to cook the pork is fairly low impact. But if it’s not, it’s a good idea to wash the wok and wipe it dry before starting the next phase of cooking.

Yu Shiang Pork Recipes

PORK YU-SHIANG

YU SHIANG PORK

PORK YU SHIANG

This is really delicious...a friend made this for me..and I begged for the recipe..hope you enjoy it as well.

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