Vegan Yu Xiang Rou Si (Shredded Pork)
A very delicious and popular dish in Sichuan that I veganized using king oyster mushrooms. The sauce is absolutely fragrant and savory making it an appetizing dish for every day meal.
Servings: 2
Ingredients
- 1½ pounds king oyster mushrooms
- 2 teaspoons minced ginger about ½ inch piece
- 1½ tablespoons minced garlic about 6 cloves
- 2 pickled chili sour, finely chopped (see notes)
- ½ cup fresh wood ear mushrooms sliced
- ½ cup fresh bamboo shoot sliced
- 3 stalks of green onions roughly chopped into 1-inch stick
- 2-3 tablespoons of cooking oil used olive oil
Yu Xiang Sauce
- 1 ½ tablespoons light soy sauce plus more if needed
- 1 tablespoon Chinese black vinegar used Chin Kiang
- 1 tablespoon cooking wine
- ½ teaspoon dark soy sauce (optional) for color
- 1 tablespoon sugar
- 1 teaspoon mushrooms seasoning used granules
- 3 teaspoons cornstarch
- ½ cup water
Instructions
- Clean mushrooms with a brush, then using your fingers, tear them into thin strips. Optionally, use a fork to shred them into strips.
- If dried wood ear mushrooms are used, rehydrate until soft and slice into strips.
- Mix yu xiang sauce in a bowl until well combined.
- Heat a large wok over medium heat with about 2 tablespoons of oil. Add mushrooms and stir fry until they start to release its moisture. Continue to cook for another 2 -3 minutes until they start to dry up (the amount of mushrooms should shrink to a little over half than you originally put in). Adjust the heat down if it browns too fast or up if it takes longer.
- Push the mushrooms to the side of the wok, then add ginger, garlic, pickled chili, adding more oil if needed. Sauté until you can't smell the raw taste of ginger or garlic. Fold everything together and stir fry for a few seconds.
- Add the wood ear mushrooms, bamboo shoots and toss until wood ear mushrooms are fully cooked through. Fold in the chopped green onions.
- Pour in the sauce, and quickly toss for about a minute or so until all ingredients are coated. Taste test and add more soy sauce or vinegar accordingly.
- Serve immediately.
Video
Notes
*Pickled chili - please see above on how it looks like. If you can't find this, please substitute with other pickled chili and adjust the vinegar and sugar accordingly to balance the heat.