Mindblowing Pork

I have not abandoned my pursuit of learning how to cook Chinese food, but definitely slowed down. I also found my few favorite dishes and make those over and over.

One of them is this pork, 鱼香肉丝 yú xiāng ròu sī, which means fish-flavored pork. There isn't any fish in it; fish-fragrant flavor is a Sichuan combination of salty, sweet, sour and spicy, or so I am learning. I am also a huge fan of fish-flavored eggplant, but have yet to recreate it to my satisfaction in our kitchen.

I found the pork recipe here via Chowhound, another Fuchsia Dunlop gem.

Here is my version, minus the bamboo shoots because I usually forget to buy them, and with whatever fresh brown mushroom I find in the market that week.

We usually have to fight Milan for the pork, he eats it up faster than we can. We're trying to eat as much Chinese food as possible in the next couple weeks before we go back to the States and gorge ourselves on hamburgers and Mexican food.