Serving
(click to enlarge)

Pork "Fish Flavor"
China
  -   Yuxiang Rou Si
Serves:
Effort:
Sched:
DoAhead:  
2 main  
***
4 hrs  
Yes
In the Chinese lexicon, "Fish Flavor" doesn't mean there's any fish involved, or that it tastes at all like fish. It simply means the dish is cooked and seasoned simmilarly to how fish would be done. For a somewhat more complex version see Pork Yuxiang.



1
1/3
1/2
10
1
1/8
3
------
2
1
1/2
1-1/2
1-1/2
1
1/2
------
3
#
t
T
oz
cl
in
oz
---
t
t
t
T
T
T
T
---
T
Pork, lean
Salt
Cornstarch
Bean Sprouts
Garlic
Ginger Root
Water Chestnuts  
-- Seasoning
Water
Cornstarch
Sugar
Soy Sauce
Rice Vinegar
Water
Rice Wine
------------
Oil
Prep   -   (40 min)
  1. Slice PORK thin with the grain, and cut slices into very narrow strips. Massage together with Water and Cornstarch. Set aside until needed.
  2. Rinse BEAN SPROUTS and drain well.
  3. Crush GARLIC and chop fine. Slice GINGER very thin and chop fine. Slice WATER CHESTNUTS and cut into strips. Mix all.
  4. Mix all Seasoning Items.
RUN   -   (10 min)
  1. In a wok or spacious sauté pan heat Oil and fry Pork over highest heat, stirring until all exuded liquid has evaporated and the pork is starting to fry.
  2. Stir in Bean Sprouts and Garlic mix. Fry stirring about 1 minute.
  3. Stir in Seasoning mix and cook stirring another 2 minutes.
  4. Serve hot with plenty of steamed Jasmine rice.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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