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Pork Yu-Shiang

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Ingredients

Adjust Servings:
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

Nutritional information

357.1
Calories
253 g
Calories From Fat
28.1 g
Total Fat
6.5 g
Saturated Fat
57 mg
Cholesterol
729.9 mg
Sodium
6.7 g
Carbs
0.3 g
Dietary Fiber
3.6 g
Sugars
17.5 g
Protein
139 g
Serving Size

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Pork Yu-Shiang

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    Cuisine:

    Delicious! I am poor, and this was cheap after a few changes. 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.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.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Pork Yu-Shiang,I fell in love with this dish at my local Chinese Buffet several years ago, but no sooner than I discovered it, it disappeared from the selection–and it was never on the takeout menu. When I inquired about it, they didn’t understand what I was talking about. I spent years searching high and low for a recipe. The sauce at first tastes sweet, but then it turns hot…so, so good. I had to have that magic formula..I finally found it! Sweet and spicy fans–this is to die for! UPDATE: I made this again and I wanted a little more fire to it. I added About a tbs or so of “chili garlic sauce” it comes in a little red jar with a green top and has a picture of a rooster on the front, its made by “huyfong foods” and it’s in the asian section. This really made the dish especially good! It added not just heat but some really good flavor. I’ll be making it this way from now on!,Delicious! I am poor, and this was cheap after a few changes. 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.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.,Delicious! I am poor, and this was cheap after a few changes. 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.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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    Steps

    1
    Done

    In Bowl, Combine First Four Ingredients.

    2
    Done

    Add Pork, and Stir in 1 1/2 Tsp of the Oil to Coat.

    3
    Done

    Let Stand For 15 Minutes.

    4
    Done

    Stir Together Ingredients For Sauce, Set Aside.

    5
    Done

    Heat a Wok Over High Heat.

    6
    Done

    Add 2 Tbs Oil.

    7
    Done

    When Oil Begins to Heat Add Garlic, Ginger and Chili Peppers.

    8
    Done

    Stir Once.

    9
    Done

    Add Pork and Stir Fry Until Lightly Browned,About 4 Minutes.

    10
    Done

    Remove from Pan.

    Avatar Of Dylan Elliott

    Dylan Elliott

    Whiskey wizard using spirits to create flavorful and aromatic dishes.

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