Comments on: Shredded Pork with Garlic Sauce (鱼香肉丝, Yu Xiang Rou Si)

By: Diane Snyder

Diane Snyder — Sun, 15 Oct 2023 21:33:45 +0000

Awesome. This is my husbands favorite take out choice. He says this was better than any restaurant. Thank you!

By: Sandy

Sandy — Sat, 07 Oct 2023 21:10:09 +0000

I’m so glad you decided to share this recipe. I didn’t mind the chopping all and the end result was so worth it. It was delicious! Such a wonderful flavor. This will be going into my regular rotation of recipes!

By: Olivia Prado

Olivia Prado — Sun, 09 Oct 2022 23:14:48 +0000

Gusto mucho en casa gracias por compartir.

By: Maggie Zhu

Maggie Zhu — Tue, 27 Sep 2022 15:04:17 +0000

In reply to Bill Zigrang. Sorry about the confusion! I think I ended up taking out the green onion last minute to shorten the recipe by a bit. PS. Most Chinese stir fries use the combo of green onion, ginger and garlic by default. For this recipe, since the sauce is quite fragrant, I decided to skip 1 aromatic. If you do have green onion on hands, you can slice 1 green onion and add it with the ginger and garlic.

By: Bill Zigrang

Bill Zigrang — Tue, 27 Sep 2022 02:02:42 +0000

Maggie, I don’t see the green onions listed in the ingredients (see stir-fry step 2); I’m not sure I see them in your mise, either

By: Kayune

Kayune — Tue, 19 Apr 2022 05:47:34 +0000

Made this last night and it was so good! Just had it again today and it tastes even better with the flavors all settled in overnight. It was easy to make and so delicious. I love the tanginess and I even added sliced chili peppers in it to make it extra spicy. Thank you!

By: Gary Kendall

Gary Kendall — Sat, 09 Apr 2022 16:36:31 +0000

Maggie, am making shredded pork as much as I can. In a way it is like teice cooked, since I am using a chunk of Indonesian pk roast that is still pink. But my wife wanted something in garlic sauce. Will let u know. Still wish we lived in nyc at least to meet you and would love to go to Hunan Slurp.

By: Michael S

Michael S — Tue, 05 Apr 2022 15:08:15 +0000

Excellent recipe–like I would get in NYC in the 70’s. I used shrimp and chicken and it came out perfect. Thank you for a great recipe

By: Hank Roelofs

Hank Roelofs — Fri, 01 Apr 2022 21:55:42 +0000

You wrote “I was initially hesitant to share this dish, because the cutting requires a lot of effort and time.” For me, a large part of the joy I get from cooking, comes from the preparation. My family appreciates a well cooked meal and when I am preparing the ingredients, I know my efforts will be enjoyed. Especially when I drop hints that we will have Szechaun and they hang out bt the end of the counter. Thank you for opening my eyes to a world beyond “Wok With Yan” No disrespect to Stephen. (It’s what was popular at the time).