Starting with YuXiangRouSi 鱼香肉丝
This is one of my favorite dishes to eat and while living in North China I ate it or the eggplant version at least twice a week lol.
I had a friend who worked as a chef and he taught me how to do it. I couldn’t find all the exact ingredients here in America so it is modified, especially since I lchf’d it. (Pretty easily with minimal flavor difference).
This is a dish you can get anywhere in China, but it is adjusted regionally.. so eat it in Hohhot then eat it in Sichuan…there will be a big difference. I prefer the slightly spicy slightly sweet version.
So here it is…yuxiangrousi.
Recipe for shredded pork:
4 top cut pork chops, slivered.
3 or 4 tbsp Chinese black vinegar. (Pictured)
1 tbsp Worcestershire sauce.
1 or 2 tbsp amino acids.
2 cloves garlic, sliced, or garlic powder to taste.
1 tbsp sambal chili sauce if desired.
A few pinches ginger or fresh grated.
Half tin Szechuan soy beans. (See picture. If not doing soy products, leave this out, increase amino acids, and add some extra sambal to taste, also pictured.)
Marinate meat in half the sauce while chopping veggies.
1 hatch/anaheim pepper, slivered.
Half an onion, slivered. (Green onion can be used instead)
Opt. 1/2 Slivered carrot
Opt. 3 mushrooms sliced. Any mushroom ok but usually saw woodear used.
1 more sliced clove garlic.
Add 1/4 c coconut oil to skillet and fry half the meat at a time. Cook till seared. Set first batch on plate, cook second batch, put on plate.
Add oil to skillet if needed and cook veggies with 3 tbsp sauce. Once tender crisp, add meat back to skillet with remaining sauce. Add
2 tbsp erythritol. Stir well and taste. Now is the best time to adjust seasoning to your taste. simmer till nice and tender (3-5min). Serve.
Good with a side of cauliflower rice or sauteed spicy cabbage (as pictured).
Don’t have the nutrition info right now but will try to add it in later on my lunch break. It will vary based on which ingredients you use.
Vegetarian version…use slivered eggplant instead to create yuxiangqiezi. I’ve also seen the sauce used on scrambled or omelet-like eggs for yuxiangjidan.
If you don’t eat pork, try beef but marinate longer, or chicken but be careful to not overcook.
Chinese lchf’ers…any edits or suggestions?
Nutrition information coming soon.
Next recipe I need to modify is sweet and sour spare ribs…😍😍