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Overview

Fish-Fragrant Pork

Yu Xiang Rou Si, Sichuan Fish-Fragrant Shredded Pork

This fish-fragrant pork recipe stir-fries velveted shredded pork with green pepper, wood ear mushrooms and bamboo shoots in a glossy sweet-sour-spicy sauce — fragrant with garlic, ginger and chilli, but with no fish in it at all. One serving is about 215 g. It serves 4 and is ready in 30 minutes.

Yu xiang — 'fish-fragrant' — is a classic Sichuan flavour built from garlic, ginger, pickled chilli, sugar and vinegar, said to imitate the seasoning once used for fish in Sichuan kitchens, though the dish itself contains no fish. The same sauce seasons aubergine and chicken across Sichuan, and shredded pork is its most common form, a staple of Chengdu restaurants.

Pairs well with: Steamed jasmine rice and a light cucumber salad.

Provenance

China flag China

Sichuan Classic

East & South Asia

Time Dedication

30m

20m prep • 10m cook

Batch Yield

4 Servings

283 kcal per serving

1 serving ≈ 215 g

Technical Skill

Intermediate

Intermediate (Wok Stir-Fry)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: Weeknight dinners, Sichuan feasts, dinner parties, rice-bowl nights Cost: Low — about $2–3 per serving at home
Tags: Pork Spicy Sweet Sour Savory High-protein Stir-fried
A plate of fish-fragrant shredded pork in glossy red sauce with green peppers

Sichuan Classic

Photo: N509FZ, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

A home version of the Sichuan classic yu xiang rou si; no official standard recipe exists, so the method follows widely used Sichuan cooking practice.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 30m
P

Prep Stage: Shred, Velvet & Mix the Sauce

20 Mins • Slicing & Marinating

Slice the pork into fine shreds and toss with egg white, cornstarch, Shaoxing wine and a pinch of salt; rest 15 minutes. Cut the peppers, wood ear and bamboo into matching shreds, and stir the sauce — soy, vinegar, sugar, doubanjiang and chilli — in a bowl so the wok work takes under 10 minutes.

Maestro Tip: Chill the pork in the freezer for 20 minutes first — cold meat slices into neat shreds.

  1. 1

    Velvet the Pork

    3 Mins Hot oil, about 180°C (350°F)

    Heat half the oil in a wok until it shimmers. Add the marinated pork shreds and stir-fry for 2–3 minutes until just white and separated. Lift out and set aside. The pork must reach 63°C (145°F).

    Do not overcook here — the pork goes back in the wok and would turn tough.

    Done when: Shreds white, separate and just cooked, 63°C (145°F).

  2. 2

    Bloom the Aromatics

    1 Min Medium-high heat

    Add the remaining oil, then the garlic, ginger, dried chillies and doubanjiang. Stir-fry for 30–60 seconds until the oil turns red and smells fragrant.

    Keep it moving — doubanjiang burns fast and turns bitter.

    Done when: Oil stained red, aromatics fragrant.

  3. 3

    Stir-Fry the Vegetables

    3 Mins High heat

    Add the green pepper, wood ear, bamboo shoots and the white parts of the spring onions. Stir-fry for 2–3 minutes until the peppers are crisp-tender.

    High heat and constant tossing keep the vegetables bright and crisp.

    Done when: Peppers bright green and crisp-tender.

  4. 4

    Sauce and Toss

    2 Mins High heat

    Return the pork to the wok, pour in the sauce, and toss for 1–2 minutes until the sauce thickens, turns glossy and coats everything.

    The cornstarch in the sauce thickens it fast — toss without stopping.

    Done when: Sauce glossy and clinging; pork and vegetables evenly coated.

  5. 5

    Finish with Sesame Oil

    1 Min Off the heat

    Take the wok off the heat, drizzle over the sesame oil, scatter the spring onion greens, toss once and serve at once over steamed rice.

    Sesame oil goes in last so its aroma does not cook away.

    Done when: Hot, glossy, fragrant — ready to serve.

Finishing Touches & Plating

Serve the moment it leaves the wok, over steamed rice — the sauce thickens as it cools, and the peppers should still have bite.

Nutritional Physiology & Benefits

Nutrition

Energy

283

kcal / serving

Protein

28g

Complete AA

Carbs

16g

Complex

Fats

12g

Healthy

Per serving (4 servings · 1 serving ≈ 215 g)
Energy283 kcal
Protein28 g
Carbohydrates16 g
Fat12 g
Fibre2.2 g
Sugar6.5 g
Sodium660 mg
Per 100g
Energy132 kcal
Protein12.8 g
Carbohydrates7.3 g
Fat5.5 g
Fibre1 g
Sugar3 g
Sodium307 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Pork supplies vitamin B1, B12 and zinc, peppers add vitamin C, and wood ear mushrooms add iron.

27.6 g Protein per Serving

Lean pork tenderloin gives 27.6 g of protein per serving at 283 kcal, so the dish is filling without being heavy.

Vitamin C from Fresh Peppers

Green peppers add vitamin C and crunch, and the quick wok cooking keeps them bright.

B Vitamins & Zinc from Pork

Pork is a natural source of vitamin B1, vitamin B12 and zinc.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Steamed Jasmine Rice

Plain rice soaks up the glossy sweet-sour sauce and balances the chilli heat.

Vegetables

Smashed Cucumber

Cold, garlicky cucumber cools the palate between spicy bites.

Soups

Hot and Sour Soup

A small bowl of hot and sour soup echoes the sweet-sour notes of the pork.

Drinks

Jasmine Tea

Hot jasmine tea cleanses the palate and suits the rich, spicy sauce.

Complete menu

Serve the pork over steamed jasmine rice with smashed cucumber and a bowl of hot and sour soup — the rice soaks up the glossy sauce and the cucumber cools the chilli heat.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Undercooked Pork

Pork shreds must reach 63°C (145°F) and rest for 3 minutes before eating. This is general food information, not medical advice.

Doubanjiang Overload

Doubanjiang is very salty — measure the 20 g and taste before adding extra soy sauce, or the dish becomes inedibly salty. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA bold, balanced dinner — 283 kcal per serving with rice on the side.
  • ChildrenSpicy for young children; use 1 chilli and half the doubanjiang for a milder pan.
  • ElderlySoft shredded pork is easy to chew; serve with soft rice.
  • Pregnant womenFine when the pork is cooked through to 63°C (145°F) and rested; keep the chilli mild.
  • Breastfeeding womenA good lean-protein choice; the spice level is easy to turn down.
  • Athletes27.6 g of protein per serving with rice makes a solid post-training meal.
  • Weight gainAdd a larger rice portion and an extra spoonful of pork.
  • Weight lossOne serving with a big cucumber salad and a small rice portion keeps the meal light.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesOnly 15.6 g of carbohydrate per serving; the rice portion matters more than the pork. Ask your clinician about portions.
  • High blood pressureDoubanjiang and soy sauce make this salty at 660 mg sodium per serving — use less paste. Ask your clinician.
  • Kidney diseaseHigh in protein and sodium, so keep portions small and check your plan. Ask your clinician.
  • GoutPork is moderately high in purines — eat occasionally and in small portions. Ask your clinician.
  • Stomach issuesChilli, vinegar and doubanjiang can irritate reflux and gastritis; eat a smaller portion. Ask your clinician.
  • Cardiovascular diseaseLean tenderloin keeps saturated fat low; keep the oil measured. Ask your clinician.
  • Fatty liverA lean choice at 11.7 g of fat per serving; avoid extra oil. Ask your clinician.
  • Food allergiesContains pork, egg white, soy, wheat (doubanjiang and soy sauce may contain wheat) and sesame. Do not eat if you are allergic to any of these.
  • Special therapeutic dietsNot suitable for low-sodium or gluten-free diets without changing the sauces. Ask your clinician or dietitian.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly and refrigerate in a sealed container.
In the fridge
3 days in the fridge at 4°C (40°F) or below.
In the freezer
Up to 2 months, in portions.
How to reheat
Stir-fry for 3 minutes until steaming and the pork reaches 74°C (165°F).
Freezing recommended
Yes — the sauce protects the pork in the freezer.
Signs it has spoiled
Sour smell, slimy vegetables, or dull, dry pork.

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