Pork Yu-Shiang
photo by WaterMelon
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
4
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)
-
for sauce
- 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
directions
- 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.
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Reviews
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This is an excellent option for a half a pork loin! I needed to avoid some of the heat for milder tastes in the family so I used 2 dried chiles and no Sriracha (although personally I adore the stuff and think the dish would be awesome with it). I doubled the sauce and it seemed about right for how I served it (with steamed rice). I used 4 cups of frozen Asian veggies (broccoli, baby corn, water chestnuts, etc.) and sauteed per package instructions before continuing with the recipe directions #14 and up. The type of vinegar wasn't specified so I used cider vinegar... the sauce had a bit more tang than I would have preferred so next time I think I'll try rice wine vinegar. When I do I'll update this review. All in all, an excellent dish that is a permanent addition to my cookbook. Thanks Bethany for sharing! Update 4-27: Rice Wine Vinegar was perfect, love this recipe!
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Delicious! I am poor, and this was cheap after a few changes. I used one chicken breast cubed (frozen, defrosted in the microwave), pre-minced garlic and ginger (a full table spoon of garlic, who can fault me?), flour instead of corn starch and crushed red pepper instead of whole dried peppers. I didnt measure, I just shook until I felt like it was enough (maybe a teaspoon or two?). Plus a bag of frozen "stir-fry" mixed veggie.<br/><br/>I had all the expensive stuff on hand (sherry - $8 a bottle, Soy sauce - $3 a bottle, and vinigar at $4 a bottle) and still have plenty of all left. Buying the expensive stuff for this dish is well worth it.
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This was excellent!! I made a few changes as suggested in other reviews, namely the use of 5-Spice Powder and the Cilantro topping. I also used more vegetables and a bit less hot sauce. I also think I will make more of the sauce forthe dish andsince it thickened so fast I will make it a bit more dilute. I will certainly make this again. Thank You!!
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Wow. I used two larger thai chilis from my garden (wow--hot!) & half package of pork tenderloin (is that one tenderloin, or half a tenderloin?). My veggies: broccoli (one head + stem), a carrot, an onion, 4 oz. mushrooms & a sweet pepper. And I even bought some garlic chili sauce. Overall, a wonderful stir-fry I'll be making again soon.
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Tweaks
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Delicious! I am poor, and this was cheap after a few changes. I used one chicken breast cubed (frozen, defrosted in the microwave), pre-minced garlic and ginger (a full table spoon of garlic, who can fault me?), flour instead of corn starch and crushed red pepper instead of whole dried peppers. I didnt measure, I just shook until I felt like it was enough (maybe a teaspoon or two?). Plus a bag of frozen "stir-fry" mixed veggie.<br/><br/>I had all the expensive stuff on hand (sherry - $8 a bottle, Soy sauce - $3 a bottle, and vinigar at $4 a bottle) and still have plenty of all left. Buying the expensive stuff for this dish is well worth it.
RECIPE SUBMITTED BY
BETHANY T.
Flint, Michigan