Yuxiang Shredded Pork Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with pork strips, bamboo shoots, and wood ear mushrooms stir-fried in a tangy, sweet, and spicy yuxiang sauce.
This rice bowl is topped with pork strips, bamboo shoots, and wood ear mushrooms stir-fried in a tangy, sweet, and spicy yuxiang sauce. The crisp vegetables, tender pork, and savory sauce make it a satisfying choice for lunch or dinner.
Chinese · 25 minutes to cook
Tips: Cut the pork and vegetables to a similar thickness so you can pick up a bit of everything in one bite.
Tips: The saltiness and heat of doubanjiang vary by brand. Start with a small amount, taste, and add more as needed.
Tips: Drain the wood ear mushrooms well and cut any large pieces into bite-sized pieces before adding them to the pan.
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Ingredients (1 serving)
- Lean pork — 120 g
- Cooked rice — 1 bowl
- Bamboo shoots — 40 g
- Wood ear mushrooms — 20 g
- Green bell pepper — 0.5 pc
- Onion — 0.3 pc
- Garlic — 2 pc
- Ginger — 0.5 tsp
- Doubanjiang — 1 tsp
- Soy sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Cornstarch — 1 tsp
- Cooking oil — 1 Tbsp
- Water — 3 Tbsp