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Stir fried pork with garlic sauce
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4.95 from 19 votes

Sichuan shredded pork with garlic sauce (Yu Xiang Rou Si, 鱼香肉丝)

Signature dish of Sichuan cuisine, shredded pork with garlic sauce delivers a sophisticated and addictive taste: tangy, spicy, sweet & sour.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Keyword: Pork
Servings: 2 servings
Calories: 537kcal
Author: Wei Guo


For the meat

For the vegetable

  • 2 tablespoon Sichuan pickled chilli See note 1 for substitute ideas
  • 1 teaspoon ginger
  • 2 teaspoon garlic
  • 60 g pre-soaked wood ear 0.5 cup (about 5g dried), see note 2
  • 60 g bamboo shoots 0.5 cup
  • 40 g carrot 0.5 cup
  • 1 stalk spring onion

For the sauce

You also need

  • 3 tablespoon cooking oil


Marinate the meat

  • Slice pork fillet then cut into long thin strips (see note 3).
  • In a bowl, rub the pork (with your hand) with rice wine, soy sauce, salt and water until no more liquid can be seen.
  • Add corn starch then mix well. Set aside.

Prepare the vegetables

  • Mince Sichuan pickled chilli (or fresh chilli), ginger and garlic.
  • Cut wood ear, bamboo shoots and carrot into thin strips.
  • Finely chop spring onion.

Mix the sauce

  • Mix all the ingredients for the sauce and stir well.

Stir fry

  • Heat up a wok (or a deep frying pan) over high heat. Pour in oil, then stir in marinated pork. Transfer to a plate when the meat becomes pale.
  • Fry Sichuan pickled chilli, ginger and garlic in the remaining oil (add a bit more if necessary). Add wood ear, bamboo shoots and carrot.
  • Stir fry for half a minute or so then add the pork. Cook a further half a minute.
  • Pour in the sauce (stir well beforehand to avoid starch sitting at the bottom). When it becomes thick, turn off the heat then sprinkle spring onion over (see note 4).


1. Substitute for Sichuan pickled chilli: If you have trouble getting Sichuan pickled chilli, please feel free to use other type of pickled chilli available (e.g. Spanish ones) or simply use fresh chilli (choose the hotness level that suits your palate).
2. Wood ear & how to soak it: Wood ear (木耳, aka black fungus) is a type of edible fungus commonly used in Chinese cuisine. It’s black in colour and usually comes in dried form. Soak it for 10 minutes in plenty of hot water (it will expand a lot) before use.
3. Tips on cutting the pork: Wet your cleaver / knife with water when slicing to avoid sticking. It’s much easier to slice a more solid piece of meat, so if possible freeze the pork fillet for a couple of hours beforehand (time may vary depending on the size).
4. Serving suggestions: This dish is typically served with plain rice. However, it’s equally nice to stir it in a bowl of freshly cooked noodles.


Serving: 1serving | Calories: 537kcal