Hunan Stir-Fried Pork with Fresh Chili Peppers (Xiao Chao Rou)
Servings:
2
Prep Time:
10 minutes
Cook Time:
12 minutes
Difficulty:
Easy
Ingredients
- Pork belly or shoulder, thinly sliced: 250g
- Fresh green and red long chilies, diagonal slices: 6-8
- Garlic, minced: 3 cloves
- Ginger, slivered: 1 tbsp
- Green garlic or scallions, 3-4cm pieces: 3-4 stalks
- Light soy sauce: 1 tbsp
- Dark soy sauce: ½ tsp
- Shaoxing wine: 1 tbsp
- Salt: to taste
- Sugar: ½ tsp
- Pickled chilies or chili sauce: 1 tsp optional
- Neutral oil: 2-3 tbsp
Instructions
- If using pork belly, briefly freeze 30 minutes to slice very thin
- Heat dry wok, add pork, stir-fry on medium until some fat renders and edges brown
- If using leaner pork, add 1 tbsp oil
- Add garlic and ginger, stir-fry until fragrant
- Add fresh chilies, fry on high 2-3 minutes until softened and slightly blistered
- Splash Shaoxing wine around wok edge
- Add soy sauces, sugar, optional pickled chili/sauce
- Add green garlic/scallions, stir-fry another 30-60 seconds
- Adjust salt and serve immediately with plain rice