My favourite spicy profile of tongue-numbing lemon-hinted Szechuan peppercorns and the heat of spicy chili peppers takes centre stage in this delicious pork and pepper stir-fry. I was at a Chinese restaurant catching up with a good friend last week over a similar dish, and its delicious flavours made me crave for it again tonight. Spices toned down, pork caramelized and slightly garlicky, my older kids enjoy this dish making it a family affair served along Korean BBQ beef wraps in fact. So-o complementary and incredibly tasty!
Spicy Pork and Peppers Stir-Fry
Makes 6 servings
1 tsp. canola oil
12 Szechuan peppercorns
3 Szechuan chili peppers
1/2 onion, sliced
2 green onions, cut into 2-inch pieces
1 lb. pork belly, skin-removed and sliced into bite-size pieces seasoned with salt and ground white pepper to taste
1 Tbsp. soy sauce
3 garlic cloves, chopped
4 Korean green peppers, sliced at a diagonal (these are mild)
1 to 2 Tbsp. Chinkiang black vinegar to taste (or use balsamic vinegar)
Add garlic and stir-fry for one minute before adding the peppers. Stir-fry for two minutes more and add the black vinegar. Toss for a minute before removing onto serving plate.
If you like Szechuan food, you may also like Szechuan Spicy Fish Soup, Hot and Sour Soup, Spicy Stir-Fry Cabbage, and Spicy Beancurd Salad. Ho, ho sic!!
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