Yuxiang literally means fish-flavored but there isn't a hint of fish flavor. I believe it got that name because this flavorful sauce was originally used with fish. Sichuan cuisine has 5-7 main flavors, yuxiang being one of them,that are used with different meats and vegetable to create different dishes. I love sichuan cuisine because of their practice of combining sweet, sour and spicy flavors. Sichuan and Cantonese dishes are probably the most popular flavors in Chinese restaurants in the west as well.
1 Lb. pork or chicken cut into strips
2 Tbsp. Lee Kum Kee garlic chili sauce (if you use plain chili sauce then add 2 cloves garlic to the recipe)
3 slices ginger root, minced
3/4 cup woodear or some other kind of mushroom cut into stips
2 cups vegetables cut into strips (suggestions: carrot, green chili, bell pepper, bamboo)
1/2 leek (white part only) or 1 bunch green onions, finely chopped
Meat Coating
1 Tbsp. cornstarch mixed
1 Tbsp. water
1 tsp.salt
Base Sauce
1 Tbsp. Chinese black vinegar (may substitute red wine vinegar)
2 Tbsp. white sugar
1/4 tsp. Black pepper
1/2 tsp. crushed sichuan peppercorns
1 Tbsp. Soy sauce
1 tsp. cornstarch dissolved in 2 Tbsp. water
Butterfly the meat or cut into 1/2 inch wide slices, depending on how thick the piece of meat you have is, then cut into strips.
Soak the woodear mushrooms in hot water for 1/2 hour then cut into thin strips.
Mix the meat coating ingredients until smooth, mix into meat strips and let rest 30 minutes at room temperature.
Mix the base sauce ingredients and set aside.
Heat a wok over medium high heat. Add about 1 inch of oil (enough to deep-fry the meat strips). When it begins to bubble add the meat strips in smalll batches and stir-fry until they turn white.
Stir-fry until the sauce thickens and vegetables are tender-crisp, about 2 minutes. Sprinkle in the scallion or green onions and serve with rice.
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