Ingredients with Measurements:
- 1 lb pork loin, thinly sliced
- 2 tbsp Doubanjiang (fermented bean paste)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 tbsp chopped scallions
Special equipment needed: None
Step-by-step instructions:
1. In a bowl, mix the pork slices with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for 10 minutes.
2. Heat a wok or a large skillet over high heat. Add vegetable oil and swirl to coat.
3. Add minced garlic and ginger to the wok and stir-fry for 10 seconds until fragrant.
4. Add the marinated pork slices to the wok and stir-fry for 2-3 minutes until browned.
5. Add Doubanjiang to the wok and stir-fry for another minute.
6. Add sliced bell peppers and onion to the wok and stir-fry for 2-3 minutes until tender.
7. Add chopped scallions to the wok and stir-fry for 30 seconds.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature: High heat
Serving size: 4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 28g
Sodium: 600mg
Substitutions for ingredients:
- Pork loin can be substituted with chicken breast or beef sirloin.
- Doubanjiang can be substituted with chili bean paste or miso paste.
- Shaoxing wine can be substituted with dry sherry or rice wine.
Variations:
- Add sliced mushrooms or bamboo shoots to the stir-fry.
- Use different colors of bell peppers for a more colorful dish.
- Add a teaspoon of sugar to balance the flavors.
Tips and tricks:
- Thinly slice the pork to ensure even cooking.
- Marinate the pork for at least 10 minutes to tenderize it.
- Use a non-stick wok or skillet to prevent the pork from sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the stir-fry in a large platter or individual bowls.
Garnishes:
Garnish with chopped cilantro or sesame seeds.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Serve with a side of stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the stir-fry is too salty, add a splash of water or a teaspoon of sugar to balance the flavors.
- If the pork is tough, marinate it for longer or slice it thinner.
Food safety advice:
Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Doubanjiang is a popular ingredient in Sichuan cuisine and is made from fermented broad beans, chili peppers, and salt.
Flavor profiles:
This dish is savory, spicy, and slightly sweet.
Serving suggestions:
Serve the stir-fry family-style and let everyone help themselves.
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Region: Chinese