Empty My Fridge
Vegan Yu Xiang Rou Si (shredded pork) - My first Sichuan dish to make at home in Chengdu!
Ingredients
- King oyster mushroom1 ½ lb
- Ginger · minced2 tsp
- Garlic · minced1 ½ tbsp
- Chili pepper2
- Black fungus½ cups
- Bamboo shoot½ cups
- Scallion3 stalks
- Vegetable oil2–3 tbsp
- Soy sauce1 ½ tbsp
- Vinegar1 tbsp
- Shaoxing wine1 tbsp
- Dark soy sauce½ tsp
- Sugar1 tbsp
- Mushroom1 tsp
- Cornstarch3 tsp
Instructions
- Brush the mushrooms clean, then tear them into thin strips by hand; you may shred them with a fork instead.
- If using dried wood ear mushrooms, soak them until soft and slice them into strips.
- Stir the yu xiang sauce ingredients together in a bowl until well combined.
- Heat a large wok over medium heat with about 2 tablespoons of oil. Add the king oyster mushrooms and stir-fry until they release their moisture, then cook 2 to 3 more minutes until they dry out and shrink to a little over half their original volume. Lower the heat if they brown too fast, raise it if they are slow.
- Push the mushrooms to the side of the wok and add the ginger, garlic and pickled chili, adding more oil if needed. Fry until the raw smell of ginger and garlic is gone, then mix everything together and stir-fry a few seconds.
- Add the wood ear mushrooms and bamboo shoots and toss until the wood ear is fully cooked. Fold in the green onions.
- Pour in the sauce and toss quickly for about a minute until everything is coated. Taste and add more soy sauce or vinegar as needed.
- Serve immediately.
Summarized from WoonHeng's video. Watch it for the details.
More recipes with
GarlicGingerScallionMushroomKing oyster mushroomBamboo shootBlack fungus
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