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    You are in: Home / Recipes / Pork Yu-Shiang Recipe
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    Pork Yu-Shiang

    Pork Yu-Shiang. Photo by WaterMelon

    1/1 Photo of Pork Yu-Shiang

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Not-2-Sweet's Note:

    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, 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!

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    Units: US | Metric

    for sauce


    1. 1
      In bowl, combine first four ingredients.
    2. 2
      Add pork, and stir in 1 1/2 tsp of the oil to coat.
    3. 3
      Let stand for 15 minutes.
    4. 4
      Stir together ingredients for sauce, set aside.
    5. 5
      Heat a wok over high heat.
    6. 6
      Add 2 tbs oil.
    7. 7
      When oil begins to heat add garlic, ginger and chili peppers.
    8. 8
      Stir once.
    9. 9
      Add pork and stir fry until lightly browned,about 4 minutes.
    10. 10
      Remove from pan.
    11. 11
      Add remaining oil to pan.
    12. 12
      Add veggies.
    13. 13
      Stir fry until crisp tender.
    14. 14
      Add pork and sauce to pan.
    15. 15
      Stir in some chili garlic sauce if desired.
    16. 16
      Cook until thickened.
    17. 17
      Serve with rice.

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on April 27, 2009


      This is an excellent option for a half a pork loin! I needed to avoid some of the heat for milder tastes in the family so I used 2 dried chiles and no Sriracha (although personally I adore the stuff and think the dish would be awesome with it). I doubled the sauce and it seemed about right for how I served it (with steamed rice). I used 4 cups of frozen Asian veggies (broccoli, baby corn, water chestnuts, etc.) and sauteed per package instructions before continuing with the recipe directions #14 and up. The type of vinegar wasn't specified so I used cider vinegar... the sauce had a bit more tang than I would have preferred so next time I think I'll try rice wine vinegar. When I do I'll update this review. All in all, an excellent dish that is a permanent addition to my cookbook. Thanks Bethany for sharing! Update 4-27: Rice Wine Vinegar was perfect, love this recipe!

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    • on August 05, 2012


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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2009


      This was delicious, and although the recipe looks somewhat complicated it was very easy to make. Next time I'll make sure to use good quality pork, because this time I used cheap pork that I got on sale. Thank you for sharing this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)


    Nutritional Facts for Pork Yu-Shiang

    Serving Size: 1 (139 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 357.0
    Calories from Fat 253
    Total Fat 28.1 g
    Saturated Fat 6.5 g
    Cholesterol 56.9 mg
    Sodium 729.8 mg
    Total Carbohydrate 6.6 g
    Dietary Fiber 0.2 g
    Sugars 3.6 g
    Protein 17.4 g

    The following items or measurements are not included:

    assorted fresh vegetables

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