Sichuan Shredded Pork with Garlic Sauce (鱼香肉丝)

Note: This is a revised version of my blog post from 2017, featuring more tips and new images.

About the dish

Sichuan cuisine is known for its love affair with hot chilies.

But did you know that sour and sweet flavors are also celebrated in this legendary cuisine? Today’s dish, Sichuan Shredded Pork with Garlic Sauce, is a perfect example of how these three flavors dance in harmony, creating a multidimensional taste that’s so irresistible. At its core, this is a quick stir-fry featuring tender strips of pork, accompanied by crunchy vegetables and coated in a glossy sauce, richly flavored with pickled chilies, aromatics, and a set of common Chinese condiments.

The classic version of this dish is mildly spicy—the heat isn’t as intense as Sichuan Boiled Fish, but it’s similar to the level of Kung Pao Chicken. Its sweet and sour notes are more subtle than those in Sweet and Sour Meatballs, as they are infused with a generous amount of aromatics.

About garlic sauce

“Garlic sauce” is a term coined by overseas Chinese restaurants to name this Sichuan classic, and it has since become commonly used in the West.

That said, it has no connection to the dish’s original Chinese name, Yú Xiāng Ròu Sī/鱼香肉丝, which literally means “fish-fragrant shredded pork.” Other popular dishes using the same taste profile include Fish-Fragrant Eggplant and Fish-Fragrant Tofu. The widely accepted belief is that the seasoning combination used in fish-fragrant dishes was inspired by traditional Sichuan methods of preparing fish.

Another lesser-known explanation—which I learned at the Museum of Sichuan Cuisine in Chengdu—points to that the pickled chili used in this dish was traditionally fermented with fish.

Top Tips

As usual, I’d like to share some helpful tips first: - If you’re chasing the classic flavor, try using all the suggested components.

- Preparing the elements takes some time, but the effort yields a delicious result. - Pay attention to the sauce consistency and avoid prolonged preparation.

For the meat portion, you’ll need pork tenderloin (aka pork fillet) along with a set of marinating components, including light soy sauce, Shaoxing rice wine, cornstarch, and salt. These not only enhance the savor but as well help tenderize the meat.

You’ll need a few vegetables to accompany the protein: carrots, wood ear mushrooms, and bamboo shoots. These are the classic choices used in the traditional version.

🌟Substitutes: Feel free to swap them with other crunchy vegetables. Ideally, opt for ones that can be cut into slivers to match the shredded pork.

Aromatics are essential as well. In addition to ginger, garlic, and scallions, you’ll need pickled chili (Pào Jiāo/泡椒), which adds a unique tangy, fragrant heat that sets this dish apart.

🌟Substitutes: Sichuan-style pickled chili can be hard to find. A great alternative is Pickled Chili Garlic Sauce (see image above).

I’ve in addition tested this recipe with pickled chilies from other cuisines (e.g. Spanish, Italian), and they worked well.

If none of these are available, fresh chilies can be used as a substitute. To create a thick, umami-rich, tangy sauce with a hint of sweetness, you’ll need black rice vinegar, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, and cornstarch. 🌟 Note: These components are key to achieving the dish’s authentic savor.

Check out my post on 10 Must-Have Chinese Condiments to learn more about them.

Cooking Procedure

Step 1: Prepare the elements

Cut the pork into narrow, long strips across the grain, similar to how you cut it for Peking Shredded Pork. Then, mix it with light soy sauce, Shaoxing rice wine, cornstarch, salt, and a little water. After that, rub in a little oil to create a coating.

Cut the vegetables into strips. Finely chop the pickled chilies and scallions, and mince the ginger and garlic.

Then, mix all the seasonings. 🌟 Tips: Briefly freezing the meat until it is semi-solid will make cutting easier.

Wood ear mushrooms usually come in dried form—rehydrate them in cold water for an hour until they become plump. Add a little oil to a very hot wok.

Swirl to cover a larger area before putting in the shredded pork. Toss over high heat to sear it quickly.

As soon as the meat turns pale, dish out for later use. 🌟Note: When using a carbon steel wok, it’s weighty to heat it empty first then add the oil. Even so, if using non-stick cookware, add oil then heat up.

Step 3: Stir-fry the vegetables Pour in another small batch of oil to the empty wok and add garlic, ginger and pickled chilies. Sizzle them for 10-15 seconds or so.

Stir in carrots, wood ears, and bamboo shoots. Fry for about half a minute, or until they just start to wilt.

Return the pork to the wok. Toss it with the vegetables for about 30 seconds.

Turn the heat down to medium low, then pour in the sauce, mixed well beforehand in case the starch sits at the bottom. As soon as the sauce starts to thicken, remove the wok from the heat and garnish the dish with scallions. 🌟Note: Pay attention to heat control and the consistency of the sauce.

Don’t wait until it becomes too thick, as it will thicken further as it cools.

Serving ideas

Pork with garlic sauce is a real “rice killer”, or in Chinese “Xià Fàn Cài/下饭菜”. So make sure you have steamed rice ready to enjoy the dish right away.

Did you know that it tastes just as wonderful at room temperature? That makes it a great option for packed lunches!

When including it in a multi-dish dinner, pair it with something light and fresh, such as Bok Choy Stir-Fry, Ginger Spinach Salad, along with other protein dishes like Scallion Tofu, Shrimp Egg Stir-Fry.

Recipe FAQs

Q: Can I use other meat to replace pork?

A: Yes, chicken breast or beef (flank or skirt steak) would work for this recipe. Q: My dish tastes too mild/too hot. A: Different brands or types of pickled chili vary in heat levels.

It’s advisable to adjust the quantity based on your tolerance for the specific one you’re using. If unsure, start with a smaller amount and add more at the very end of cookery if needed.

Q: Can I cook a larger batch? A: Yes, you can double the method if you have a large wok and a powerful burner.