{"id":"recipe_7ccb75c668","slug":"fish-fragrant-shredded-pork-yuxiang-rousi","title":"Fish-Fragrant Shredded Pork (Yuxiang Rousi)","description":"A quintessential Sichuan stir-fry featuring tender strips of pork, crunchy wood ear mushrooms, and bamboo shoots tossed in a complex savory, sweet, sour, and spicy sauce.","serves":2,"time":{"prepMinutes":20,"cookMinutes":15,"totalMinutes":35,"activeMinutes":35},"ingredients":[{"id":"ingredient-1","original":"300g pork loin, shredded","name":"Pork Loin","quantity":300,"unit":"g","usQuantity":10.6,"usUnit":"oz","form":"shredded into matchsticks","notes":"lean cut preferred","group":"Protein","optional":false},{"id":"ingredient-2","original":"1 tablespoon light soy sauce","name":"Soy Sauce","quantity":15,"unit":"ml","usQuantity":1,"usUnit":"tbsp","form":"liquid","notes":"light version for marinade","group":"Marinade","optional":false},{"id":"ingredient-3","original":"1 tablespoon Shaoxing wine","name":"Shaoxing Wine","quantity":15,"unit":"ml","usQuantity":1,"usUnit":"tbsp","form":"liquid","notes":"Chinese cooking wine","group":"Marinade","optional":false},{"id":"ingredient-4","original":"1 teaspoon cornstarch","name":"Cornstarch","quantity":3,"unit":"g","usQuantity":1,"usUnit":"tsp","form":"powder","notes":"","group":"Marinade","optional":false},{"id":"ingredient-5","original":"50g wood ear mushrooms, rehydrated and shredded","name":"Wood Ear Mushrooms","quantity":50,"unit":"g","usQuantity":1.8,"usUnit":"oz","form":"rehydrated and shredded","notes":"crunchy texture","group":"Vegetables","optional":false},{"id":"ingredient-6","original":"50g bamboo shoots, shredded","name":"Bamboo Shoot","quantity":50,"unit":"g","usQuantity":1.8,"usUnit":"oz","form":"shredded","notes":"canned or fresh","group":"Vegetables","optional":false},{"id":"ingredient-7","original":"50g red bell pepper, shredded","name":"Red Bell Pepper","quantity":50,"unit":"g","usQuantity":1.8,"usUnit":"oz","form":"shredded","notes":"red","group":"Vegetables","optional":false},{"id":"ingredient-8","original":"3 cloves garlic, minced","name":"Garlic","quantity":3,"unit":"clove","usQuantity":3,"usUnit":"clove","form":"minced","notes":"","group":"Aromatics","optional":false},{"id":"ingredient-9","original":"1 teaspoon ginger, minced","name":"Ginger","quantity":5,"unit":"g","usQuantity":1,"usUnit":"tsp","form":"minced","notes":"fresh","group":"Aromatics","optional":false},{"id":"ingredient-10","original":"2 scallions, chopped","name":"Scallions","quantity":2,"unit":"piece","usQuantity":2,"usUnit":"piece","form":"chopped","notes":"whites and greens separated","group":"Aromatics","optional":false},{"id":"ingredient-11","original":"1 tablespoon pickled chili paste (Doubanjiang)","name":"Pickled Chili Paste","quantity":15,"unit":"g","usQuantity":1,"usUnit":"tbsp","form":"paste","notes":"finely chopped","group":"Sauce","optional":false},{"id":"ingredient-12","original":"1.5 tablespoons sugar","name":"Sugar","quantity":18,"unit":"g","usQuantity":1.5,"usUnit":"tbsp","form":"granulated","notes":"","group":"Sauce","optional":false},{"id":"ingredient-13","original":"2 tablespoons Chinkiang vinegar","name":"Vinegar","quantity":30,"unit":"ml","usQuantity":2,"usUnit":"tbsp","form":"liquid","notes":"Chinkiang variety","group":"Sauce","optional":false},{"id":"ingredient-14","original":"2 tablespoons cooking oil","name":"Cooking Oil","quantity":30,"unit":"ml","usQuantity":2,"usUnit":"tbsp","form":"liquid","notes":"neutral oil like vegetable or canola","group":"Cooking","optional":false}],"instructions":[{"id":"instruction-1","text":"In a medium bowl, combine the shredded pork with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp cornstarch. Mix well and let marinate for 15 minutes.","group":"Preparation","title":"Combine the shredded pork","timerMinutes":15,"sourceTitle":"Preparation"},{"id":"instruction-2","text":"In a small bowl, whisk together the sugar and Chinkiang vinegar until the sugar is partially dissolved. Set aside.","group":"Preparation","title":"Whisk together the sugar and Chinkiang vinegar","timerMinutes":null,"sourceTitle":"Preparation"},{"id":"instruction-3","text":"Heat 1 tbsp of oil in a wok or large skillet over high heat until shimmering. Add the marinated pork and stir-fry until the meat changes color and is just cooked through. Remove from the wok and set aside.","group":"Cooking","title":"Heat 1 tbsp of oil","timerMinutes":null,"sourceTitle":"Cooking"},{"id":"instruction-4","text":"Add the remaining 1 tbsp of oil to the wok. Lower heat to medium and add the pickled chili paste (Doubanjiang). Stir-fry for 30 seconds until the oil turns red and fragrant.","group":"Cooking","title":"Add the remaining 1 tbsp of oil","timerMinutes":null,"sourceTitle":"Cooking"},{"id":"instruction-5","text":"Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for another 30 seconds.","group":"Cooking","title":"Add the minced garlic, ginger, and the white parts of the scallions","timerMinutes":null,"sourceTitle":"Cooking"},{"id":"instruction-6","text":"Turn the heat back to high. Add the shredded wood ear mushrooms, bamboo shoots, and bell pepper. Stir-fry for 1-2 minutes until the vegetables are slightly softened.","group":"Cooking","title":"Turn the heat back","timerMinutes":2,"sourceTitle":"Cooking"},{"id":"instruction-7","text":"Return the cooked pork to the wok. Pour in the vinegar and sugar mixture. Toss everything together rapidly for 1 minute until well coated and the sauce thickens slightly.","group":"Cooking","title":"Return the cooked pork","timerMinutes":1,"sourceTitle":"Cooking"},{"id":"instruction-8","text":"Garnish with the green parts of the scallions and serve immediately with steamed rice.","group":"Serving","title":"Garnish with the green parts of the scallions","timerMinutes":null,"sourceTitle":"Serving"}],"notes":"Despite the name, there is no fish in this dish; the 'fish-fragrant' seasoning profile was traditionally used in Sichuan fish cookery. For the best texture, ensure all ingredients are shredded into uniform, thin matchsticks.","cuisine":{"group":"East Asian","specific":["Sichuan"]},"course":["main"],"cookingMethod":["stirFry"],"equipment":["wok","mixing bowl","chef's knife"],"diet":["high_protein"],"allergens":["soy","wheat"],"difficulty":"medium","yield":{"amount":2,"unit":"servings","note":"Main dish portion"},"makeAhead":{"instructions":"Vegetables can be shredded and pork marinated up to 4 hours in advance."},"storage":{"food":{"instructions":"Store in an airtight container.","reheatingNotes":"Reheat quickly in a wok or microwave to maintain texture."}},"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_7ccb75c668%2Fcover.jpg?alt=media&token=4f657633-3a86-4e14-855d-01d39367c44a","imageAlt":"Fish-Fragrant Shredded Pork (Yuxiang Rousi) — recipe cover","aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","sourceUrl":"","tags":["spicy","pork","authentic","sichuan","fast"],"schemaVersion":1,"sourceTitle":"Fish-Fragrant Shredded Pork (Yuxiang Rousi)","sourcePublishedAt":"2026-02-04T19:19:03.371Z","sourceUpdatedAt":"2026-02-04T19:19:03.371Z","related":[{"id":"recipe_5bd7d18ba8","slug":"cantonese-steamed-rice-noodle-rolls-cheung-fun","title":"Cantonese Steamed Rice Noodle Rolls (Cheung Fun)","description":"A silky, smooth, and translucent Cantonese dim sum classic. These rice noodle rolls are steamed to perfection and typically filled with succulent shrimp or savory pork, then finished with a sweetened soy sauce.","serves":4,"time":{"prepMinutes":15,"cookMinutes":15,"totalMinutes":30,"activeMinutes":25},"cuisine":{"group":"East Asian","specific":["Cantonese"]},"course":["main"],"difficulty":"medium","diet":["dairy_free","egg_free"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_5bd7d18ba8%2Fcover.jpg?alt=media&token=95ae143d-b901-4366-9657-7aa0c5bdad41","imageAlt":"Cantonese Steamed Rice Noodle Rolls (Cheung Fun) — recipe cover","tags":["dim sum","cantonese","rice noodles","steamed","shrimp","chinese breakfast"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":9,"stepCount":6},{"id":"recipe_8c98f14ca2","slug":"classic-fried-rice-chaofan","title":"Classic Fried Rice (Chǎofàn)","description":"A quick, savory, and satisfying East Asian staple featuring fluffy rice stir-fried with eggs, crisp vegetables, and a touch of soy sauce.","serves":2,"time":{"prepMinutes":10,"cookMinutes":10,"totalMinutes":20,"activeMinutes":20},"cuisine":{"group":"East Asian","specific":["Chinese"]},"course":["main","side"],"difficulty":"easy","diet":["vegetarian","nut_free","high_protein"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_8c98f14ca2%2Fcover.jpg?alt=media&token=a9bd1aca-9eb5-41e5-8730-eac0148bdba5","imageAlt":"Classic Fried Rice (Chǎofàn) — recipe cover","tags":["fried-rice","quick","easy","leftover-rice","chinese-cuisine"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":9,"stepCount":6},{"id":"recipe_7d0223495d","slug":"classic-japanese-udon-soup","title":"Classic Japanese Udon Soup","description":"A comforting, traditional East Asian noodle soup featuring thick, chewy udon noodles in a delicate, savory dashi broth.","serves":2,"time":{"prepMinutes":5,"cookMinutes":15,"totalMinutes":20,"activeMinutes":10},"cuisine":{"group":"East Asian","specific":["Japanese"]},"course":["main"],"difficulty":"easy","diet":["dairy_free","low_fat"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Frecipe_7d0223495d%2Fcover.jpg?alt=media&token=b95b3407-aaaf-4a90-8153-c9dccf8a4049","imageAlt":"Classic Japanese Udon Soup — recipe cover","tags":["udon","noodles","soup","quick","comfort food","japanese"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":7,"stepCount":5}]}