Fish-fragrant pork slivers (Yu xiang rou si) from Sichuan Cookery by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on November 18, 2019

    As a fan of fish fragrant aubergines, but lacking aubergines and having pork to use up, I gave this a try. That familiar fish-fragrant sauce was just as good as ever, such an absolutely delicious mix of flavours. Overall I prefer it with the aubergines because the texture of them is just so right, but it worked with the pork as well, so I'll certainly reuse this recipe when I have pork to use up. Note: I used wood ear mushrooms instead of cloud ear mushrooms, and some thin slivers of carrot instead of bamboo shoots.

  • Frenchfoodie on July 19, 2018

    Delicious. I love the ‘fish fragrant’ style and it comes together so easily. Works without the cloud ear muchrooms if necessary.

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Reviews about this recipe

  • Stevie Holland Meals

    ...you get the history of the strangely named dish....fantastic.

    Full review
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