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YuXiang Rou Si(YuXiang Pork Shreds)


2 tablespoons vegetable oil
1/2 pound pork, cut into 1 inch shreds
1/4 pound mushrooms, bamboo shoots, or carrots; cut into the same size as the pork pieces
1 tablespoon Chinese chili sauce (crushed chili in oil) or crushed dried red chili peppers
1 tablespoon minced fresh ginger
2 tablespoons minced garlic
2 tablespoons soy sauce
2 teaspoons brown sugar, dissolved in the soy sauce
1 teaspoon Chinese or white vinegar
2 scallions, chopped
1 teaspoon cornstarch with water


  1. Heat the wok, then heat the oil in it. Brown the pork, then remove and set aside. Stir-fry vegetables for 1 minute.
  2. Add the chili sauce, ginger, and garlic; stir-fry for 30 seconds. Add soy sauce, sugar, vinegar, cooked pork, and scallions. Mix, lower the heat, cover, and simmer for 2-3 minutes. If desired, thicken the sauce by adding cornstarch.
  3. Serve with rice.
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