Delicious Yusuan Over Rice, Made Easy at Home
No need to visit a Chinese restaurant! Make a hearty and simple Yusuan Over Rice at home.
Today, I made Yusuan Over Rice, a dish that can be enjoyed wonderfully even at home. The term ‘Yusuan’ originates from the meanings of: ‘Yu’ referring to a slippery texture from starch, ‘San’ meaning three types of ingredients (vegetables, seafood, meat), and ‘Suan’ meaning thinly julienned. This recipe captures that essence, offering a simple yet incredibly flavorful and satisfying Yusuan Over Rice. Let’s start this special home-cooked meal!
Main Ingredients
- 1/2 onion
- 1/3 bundle enoki mushrooms
- 1/2 bunch green onions
- 150g pork
- 4 shrimp
- 2 eggs
- 1/2 Tbsp minced garlic
Sauce
- 100ml water
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp cooking wine (mirin or shaoxing wine)
- 1 Tbsp sugar
- Starch slurry (a little potato starch + 50ml water)
- 100ml water
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp cooking wine (mirin or shaoxing wine)
- 1 Tbsp sugar
- Starch slurry (a little potato starch + 50ml water)
Cooking Instructions
Step 1
First, thoroughly prepare all the ingredients for the dish. Slice the onion thinly, and cut the green onions diagonally. For the enoki mushrooms, trim the base and then separate them by hand into thin strands.
Step 2
Heat a generous amount of cooking oil in a large pan. Begin by stir-frying the pork. Add the minced garlic and a pinch of black pepper to eliminate any pork odor and enhance the flavor.
Step 3
Once the pork releases enough of its flavorful oil and starts to turn golden brown, add all the prepared vegetables to the pan and stir-fry them together. Continue stir-frying until the vegetables soften.
Step 4
When the vegetables are partially cooked, add the enoki mushrooms and shrimp and stir-fry quickly. As soon as the shrimp turn pink, add the sauce ingredients. Combine the sauce ingredients (100ml water, 2 Tbsp soy sauce, 2 Tbsp oyster sauce, 2 Tbsp cooking wine, 1 Tbsp sugar) and stir-fry until the shrimp are fully cooked.
Step 5
Now, let’s thicken the sauce. Once the shrimp are beautifully cooked to a pink hue, prepare the starch slurry by mixing a small amount of potato starch with about 50ml of water until smooth. While stir-ring the ingredients in the pan, gradually pour in the starch slurry, stirring constantly until you achieve your desired sauce consistency. It’s important to add it little by little to avoid making the sauce too thick or clumpy.
Step 6
Prepare a fried egg to accompany the Yusuan Over Rice. Cook it to your preference – fully cooked for a firm yolk, or sunny-side up with a runny yolk.
Step 7
Serve the warm rice attractively in a bowl, then generously ladle the prepared Yusuan over the rice. Finally, gently place the fried egg on top. Voila! Your simple yet incredibly delicious Yusuan Over Rice is complete. Enjoy your meal!
