Yin Ya Chao Rou Si

Yin Ya Chao Rou Si Recipe - Hong Kong Pork and Bean Sprouts Dish

Region / culture: Hong Kong | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 2

Introduction

Yin Ya Chao Rou Si is a traditional Chinese dish that combines lean pork, bean sprouts, and yellow chive with a flavorful sauce. This dish is easy to make and packed with delicious flavors.

History

Yin Ya Chao Rou Si has been a popular dish in Chinese cuisine for many years. It is known for its simple yet delicious combination of ingredients and its ability to satisfy the taste buds.

Ingredients

120 g lean pork
1 egg
280 g green bean sprouts
40 g yellow chive
1 small red chile
1 tbsp shredded ginger

Seasoning

2 tbsp light soy sauce
1 tbsp oil
0.5 tbsp corn starch

Sauce

a little sesame oil
pinch of pepper powder
0.25 tbsp sugar
0.25 tbsp salt
0.5 tbsp corn starch
3 tbsp water

How to prepare

Whisk 1 egg with 1 tbsp of corn starch and 0.5 tbsp of water.
Fry the mixture with a little oil until it forms a thin sheet. Let it cool and then shred it into pieces.
Cut the yellow chive and red chile into short stalks and set aside.
Heat a wok with a little oil and stir fry the green bean sprouts. Drain out any excess water.
Shred the pork into short rows and marinate with seasoning for 10 minutes.
Heat the wok with 2 tbsp of oil. Once the oil is hot, add the shredded ginger.
Stir fry the shredded pork until cooked, then add the bean sprouts and yellow chive.
Add the shredded red chile and egg, then pour in the sauce. Stir well to combine all the ingredients.
Dish up and serve.

Variations

You can add other vegetables such as bell peppers or mushrooms to this dish for added flavor and nutrition.

Cooking Tips & Tricks

Make sure to fry the egg mixture until it forms a thin sheet before shredding it into pieces.

- Drain out any excess water from the bean sprouts before adding them to the wok.

- Marinate the shredded pork for at least 10 minutes to allow the flavors to penetrate the meat.

- Stir well to combine all the ingredients and ensure that the sauce coats everything evenly.

Serving Suggestions

Serve Yin Ya Chao Rou Si with steamed rice for a complete meal.

Cooking Techniques

Stir-frying is the main cooking technique used in this recipe.

Ingredient Substitutions

You can use chicken or beef instead of pork in this recipe.

Make Ahead Tips

You can prepare the sauce and marinate the pork ahead of time to save time when cooking.

Presentation Ideas

Garnish the dish with some chopped green onions or cilantro for a pop of color.

Pairing Recommendations

Pair Yin Ya Chao Rou Si with a light and refreshing cucumber salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or microwave before serving.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

15g per serving

Fats

10g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin A, and iron.

Alergens

This recipe contains eggs and soy sauce, which may be allergens for some individuals.

Summary

Yin Ya Chao Rou Si is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Yin Ya Chao Rou Si is a delicious and nutritious Chinese dish that is easy to make at home. With a good balance of flavors and nutrients, this dish is sure to become a favorite at your dinner table.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I had just finished helping my auntie with her garden. As a thank you, she handed me a small, weathered notebook filled with handwritten recipes passed down through generations.

I flipped through the pages, marveling at the delicate handwriting and faded ink. Each recipe was a piece of history, a glimpse into the culinary traditions of my family. And then I saw it - Yin Ya Chao Rou Si. The name alone intrigued me, and I knew I had to try my hand at making it.

I asked my auntie about the recipe, and she smiled knowingly. She told me that it was a dish her own grandmother had taught her to make, a specialty from the Sichuan province in China. The dish was a mix of shredded pork, bamboo shoots, and wood ear mushrooms, all stir-fried together with a savory sauce. It sounded like a symphony of flavors, and I couldn't wait to give it a try.

I gathered the ingredients - pork, bamboo shoots, wood ear mushrooms, soy sauce, vinegar, sugar, and spices. As I chopped and sliced, I felt a sense of connection to my ancestors, to the generations of women who had cooked this dish before me. I could almost hear their voices guiding me, their hands guiding mine as I cooked.

The smell of the pork sizzling in the pan, the vegetables releasing their earthy aromas - it was intoxicating. I added the sauce, a mix of soy sauce, vinegar, sugar, and spices, and watched as it caramelized and coated the ingredients. The dish was coming together beautifully, a colorful and fragrant mix of textures and flavors.

I plated the Yin Ya Chao Rou Si and took a bite. The flavors exploded in my mouth - the umami of the pork, the crunch of the bamboo shoots, the chewiness of the wood ear mushrooms. It was a revelation, a taste of my heritage that I had never experienced before. I felt a swell of pride in my chest, knowing that I had recreated a dish that had been passed down through generations.

I shared the Yin Ya Chao Rou Si with my family that night, and their reactions were just as enthusiastic as mine. They marveled at the flavors, the textures, the complexity of the dish. It was a meal that brought us together, that connected us to our past and our future.

Since that day, Yin Ya Chao Rou Si has become a staple in my kitchen. I make it for special occasions, for family gatherings, for quiet nights at home. Each time I cook it, I feel a sense of gratitude for the women who came before me, for their wisdom and their recipes.

And so, the memory of finding this recipe for the first time will always be fresh in my mind. It was a moment of discovery, of connection, of love. And every time I cook Yin Ya Chao Rou Si, I am reminded of that day, of that feeling, of the generations of women who have guided me along this culinary journey.