Chinese Quick-Fried Pork (Yu Hsiang fou Si)


4 servings
1/2 kg (1 lb) Pork fillet (tenderloin), thinly sliced then shredded
4 Tbs Soy sauce
2 tsp Cornflour (cornstarch), blended with 2 Tbs water
5 Tbs Vegetable oil
2 Tbs Dried salted black beans, soaked in cold water for 15 minutes, drained and chopped
2 Small dried chillis, finely chopped
2 Garlic cloves, crushed
4 Chinese dried mushrooms, soaked in cold water for 20 minutes, drained and finely chopped
1 Leek, white part only, finely chopped
1 Tbs 'Wood ear' fungi
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
75 g (3 oz) Canned bamboo shoot, drained and chopped
2 tsp Sesame oil
1 1/2 Tbs Wine vinegar
2 Tbs Rice wine or dry sherry
1 1/2 tsp Sugar


1. Combine the pork and 2 tablespoons of soy sauce. Work the sauce into the meat with your fingers.

2. Add the cornflour (cornstarch) mixture and stir to blend. Set aside for 10 minutes.

3. Heat 3 tablespoons of oil in a frying-pan. When it is hot, add the pork mixture, spreading it out over the bottom of the pan. Stir-fry for 1 minute.

4. Using a slotted spoon, transfer the pork strips to a plate.

5. Add the remaining oil to the pan. Add the black beans and chillis and stir-fry for 10 seconds.

6. Increase the heat to moderately high and add the garlic, vegetables, ginger and bamboo shoot. Stir-fry for 3 minutes.

7. Return the pork to the pan and stir in the sesame oil, remaining soy sauce, vinegar, wine or sherry and sugar. Stir-fry for 1 1/2 minutes, or until the mixture is heated through.

8. Transfer the mixture to a warmed serving dish and serve at once.

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