Sunday, March 10, 2013

Farmhouse Stir-Fried Pork with Green Peppers

Another quick and easy, yet delicious option for dinner. It's dishes like these that always keep me going back to cooking Chinese food.

One year ago: Sesame-Crusted Roast Chicken in Tahini and Caper Sauce
Two years ago: Cornbread
Three years ago: Scrambled Eggs with Broccoli Pesto

Farmhouse Stir-Fried Pork with Green Peppers (from Revolutionary Chinese Cookbook)

9 ounces Italian frying peppers (or green bell peppers)
1 3/4 ounces pork belly or thickly sliced bacon
7 ounces lean boneless pork
1 tsp Shaoxing wine
1 tsp light soy sauce
1/2 tsp dark soy sauce
2 garlic cloves, sliced
2 tsp black fermented beans, rinsed
1 tsp cornstarch mixed with 2 tbsp water
3 tbsp peanut oil

1. Cut off and discard stems of pepper. Slice into 1 1/4" chunks.
2. Cut pork belly and lean pork into thin slices. Set pork belly aside.
3. Add Shaoxing wine and soy sauces to lean pork. Mix well and set aside.
4. Smear wok with a little oil and heat over medium heat. Add peppers and stir-fry for 5 minutes until fragrant and tender and skins are golden and puckered. Remove and set aside.
5. Reheat wok over high heat and add 2 tbsp oil. Add pork belly and stir-fry until slices are golden.
6. Add garlic and black beans and stir-fry until fragrant.
7. Add lean pork and cook until it has changed color and lost most of its water content.
8. Return peppers to wok and stir-fry for another minute.
9. Add cornstarch mixture to wok and stir until sauce clings to meat.

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