Uploaded July 2026 | Updated September 2026, 2 weeks ago
Sichuan Pork in Garlic Sauce, also known as 鱼香肉丝 (Fish Fragrant Pork) in Chinese, is one of the most famous Sichuan stir-fry dishes. Despite its name, this recipe does not contain fish. The name refers to a traditional Sichuan flavor profile combining garlic, chili, sweet, sour, and savory flavors.
In this video, I will show you how to make Sichuan pork in garlic sauce using tender pork tenderloin, Pixian doubanjiang, Chinkiang black vinegar, vegetables, and aromatics. The result is a flavorful homemade Chinese stir fry that goes perfectly with steamed rice.
For the complete recipe with ingredient measurements and detailed step-by-step instructions, you can download the full recipe from my blog post here: tasteasianfood.com/sichuan-pork-in-garlic-sauce
Video Chapters
00:00 Introduction
00:32 Preparing the Pork and Vegetables
02:53 Making the Fish Fragrant Sauce
03:38 Cooking Process
07:12 Recipe
Ingredients:
Pork Marinade
350g pork tenderloin, sliced into matchsticks
1 tsp light soy sauce
1 generous pinch white pepper
1/2 tsp salt
1 tsp cornstarch
1 tsp cooking oil
Vegetables
1/2 red bell pepper, sliced into matchsticks
1/2 yellow or green bell pepper, sliced into matchsticks
1 small carrot, sliced into matchsticks
10g dried wood ear mushrooms, soaked and sliced into strips
2 tbsp green pickled chili, chopped
Aromatics
1 tbsp garlic, finely minced
1 tbsp ginger, finely minced
3 stalks scallions, white and green parts separated
Fish-Fragrant Sauce
2 tbsp Pixian doubanjiang
1 tbsp Chinkiang black vinegar
1 tbsp light soy sauce
2 tsp sugar
1/2 tsp salt
1 tsp cornstarch
3 tbsp water
Instructions:
1. Soak the dried wood ear mushrooms until expanded. Rinse, drain, and slice into strips.
2. Prepare all vegetables and aromatics before cooking.
3. Marinate the pork with light soy sauce, white pepper, salt, and cornstarch. Mix well, then add cooking oil and combine.
4. Mix all sauce ingredients in a small bowl until the sugar and cornstarch dissolve.
5. Heat oil in a wok over medium heat. Stir fry the pork for 1 to 2 minutes until just cooked. Remove and set aside.
7. Leave about 1 tbsp of oil in the wok. Stir fry garlic, ginger, and the white parts of scallions until fragrant. Add doubanjiang and stir fry until the oil turns red and aromatic.
8. Add wood ear mushrooms and stir-fry briefly. Pour in the sauce and return the pork to the wok. Stir until the sauce thickens and coats the pork.
9. Add bell peppers, carrot, and pickled chili. Stir fry over high heat for about 30 seconds to keep the vegetables crisp.
10. .Add the green parts of scallions, toss everything together, adjust seasoning if needed, and serve hot with steamed rice.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
Sichuan Pork in Garlic Sauce, also known as 鱼香肉丝 (Fish Fragrant Pork) in Chinese, is one of the most famous Sichuan stir-fry dishes. Despite its name, this recipe does not contain fish. The name refers to a traditional Sichuan flavor profile combining garlic, chili, sweet, sour, and savory flavors.
In this video, I will show you how to make Sichuan pork in garlic sauce using tender pork tenderloin, Pixian doubanjiang, Chinkiang black vinegar, vegetables, and aromatics. The result is a flavorful homemade Chinese stir fry that goes perfectly with steamed rice.
For the complete recipe with ingredient measurements and detailed step-by-step instructions, you can download the full recipe from my blog post here: tasteasianfood.com/sichuan-pork-in-garlic-sauce
Video Chapters
00:00 Introduction
00:32 Preparing the Pork and Vegetables
02:53 Making the Fish Fragrant Sauce
03:38 Cooking Process
07:12 Recipe
Ingredients:
Pork Marinade
350g pork tenderloin, sliced into matchsticks
1 tsp light soy sauce
1 generous pinch white pepper
1/2 tsp salt
1 tsp cornstarch
1 tsp cooking oil
Vegetables
1/2 red bell pepper, sliced into matchsticks
1/2 yellow or green bell pepper, sliced into matchsticks
1 small carrot, sliced into matchsticks
10g dried wood ear mushrooms, soaked and sliced into strips
2 tbsp green pickled chili, chopped
Aromatics
1 tbsp garlic, finely minced
1 tbsp ginger, finely minced
3 stalks scallions, white and green parts separated
Fish-Fragrant Sauce
2 tbsp Pixian doubanjiang
1 tbsp Chinkiang black vinegar
1 tbsp light soy sauce
2 tsp sugar
1/2 tsp salt
1 tsp cornstarch
3 tbsp water
Instructions:
1. Soak the dried wood ear mushrooms until expanded. Rinse, drain, and slice into strips.
2. Prepare all vegetables and aromatics before cooking.
3. Marinate the pork with light soy sauce, white pepper, salt, and cornstarch. Mix well, then add cooking oil and combine.
4. Mix all sauce ingredients in a small bowl until the sugar and cornstarch dissolve.
5. Heat oil in a wok over medium heat. Stir fry the pork for 1 to 2 minutes until just cooked. Remove and set aside.
7. Leave about 1 tbsp of oil in the wok. Stir fry garlic, ginger, and the white parts of scallions until fragrant. Add doubanjiang and stir fry until the oil turns red and aromatic.
8. Add wood ear mushrooms and stir-fry briefly. Pour in the sauce and return the pork to the wok. Stir until the sauce thickens and coats the pork.
9. Add bell peppers, carrot, and pickled chili. Stir fry over high heat for about 30 seconds to keep the vegetables crisp.
10. .Add the green parts of scallions, toss everything together, adjust seasoning if needed, and serve hot with steamed rice.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
