Fish-fragrant pork slivers (Yu xiang rou si) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 196) 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

  • Eat Your Books

    Can substitute celery for bamboo shoots, medium-dry sherry for Shaoxing rice wine, and cornstarch for potato flour.

  • bernalgirl on May 03, 2023

    An extremely tasty stir fry full of flavor and texture. A surprise hit with the kids, too.

  • Stephenn31 on February 27, 2023

    Love this recipe !

  • aileent1 on January 27, 2019

    This is one of my favorites from the book. I use Sichuan pickled chilis (https://www.posharpstore.com/en/paocaifang-sichuan-pickled-chili-peppers-33-lbs) and add slivered water chestnuts, bamboo and celery. It's wonderful!

  • clcorbi on October 30, 2017

    Yum. Ultra-flavorful and fast to throw together. Per the recipe headnotes, I substituted chili bean paste for the pickled chili paste. I also threw in some chopped pickled chilis since I had a jar. The result was ultra-spicy, just what I was going for. I liked the bamboo in this dish, but I think I'd enjoy it equally well with celery, too.

  • twoyolks on October 03, 2017

    This was really good. It has a well-balanced sour flavor. I used sambal olek instead of pickled chile paste which seemed to work fine. I cut back on it for fear of too much heat but didn't need to. I omitted the cloud ear mushrooms as I don't care for them. The bamboo shoots added bulk but not much else to the recipe.

  • Delys77 on May 27, 2015

    Pg. 196 This also comes together fairly quickly and was very flavourful. My first attempt at the fish fragrant method and I quite liked it. I doubled for 4 people to be served along with rice and a vegetable side.

  • amraub on December 07, 2011

    Excellent and quick. Made without the bamboo.

  • mirage on June 26, 2010

    Quite - very good

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