After last night’s dinner debacle, I decided to play it safe tonight. I revisited a supplier I have used before and ordered 鱼香肉丝 (yú xiāng ròu sī), fish flavour pork slivers. There is no fish involved. Instead, this Sichuan dish uses ingredients normally or traditionally used to flavour fish dishes. These include the normal garlic, ginger, chillies and scallions along with Baoning or Zhenjiang (Chinkiang in America) black vinegar*, Shaoxing wine, soy sauce and sugar. Here these are used with thinly slivered pork tenderloin but it is also often made with sliced pork when it is called 鱼香肉片(yú xiāng ròu piàn). Fuchsia Dunlop has a recipe.
The portion was generous enough to leave me with lunch tomorrow And jolly good it was, too. $4.88 USD inc delivery.
* Baoning vinegar is from Sichuan, so would be first choice, but Zhenjiang (from eastern China) is more widely available and is very similar.
