Ingredients with Measurements:
- 1 pound pork loin, thinly sliced
- 1 cup Pao Cai (Chinese pickled vegetables)
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon sugar
- 1 teaspoon Sichuan peppercorns, crushed
- 1 teaspoon chili flakes
- 1 teaspoon garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, Shaoxing wine, cornstarch, water, sugar, Sichuan peppercorns, chili flakes, and garlic. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat.
3. Add the pork and stir-fry until browned and cooked through, about 5-7 minutes.
4. Add the Pao Cai and stir-fry for another 2-3 minutes until heated through.
5. Pour the sauce over the pork and Pao Cai, stirring constantly until the sauce thickens and coats the pork and vegetables.
6. Season with salt and pepper to taste.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 8g
- Protein: 25g
Substitutions for ingredients:
- Pork loin can be substituted with chicken or beef.
- Pao Cai can be substituted with other pickled vegetables such as kimchi or sauerkraut.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Sichuan peppercorns can be substituted with black peppercorns.
Variations:
- Add sliced onions or bell peppers for extra flavor and texture.
- Use different types of chili flakes or hot sauce to adjust the level of spiciness.
- Add a splash of vinegar or lemon juice for a tangy twist.
Tips and tricks:
- Make sure to slice the pork thinly for quick and even cooking.
- Stir-fry the pork in batches if needed to avoid overcrowding the wok or skillet.
- Adjust the amount of sauce according to your preference.
- Garnish with chopped scallions or cilantro for extra freshness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter with steamed rice on the side.
- Garnish with sliced chili peppers or sesame seeds for extra visual appeal.
Garnishes:
- Chopped scallions
- Chopped cilantro
- Sliced chili peppers
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
- Egg drop soup
Suggested side dishes:
- Stir-fried bok choy
- Garlic green beans
- Fried rice
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the pork is tough, marinate it in the sauce for at least 30 minutes before cooking.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Pao Cai is a traditional Chinese pickling method that dates back to the Han dynasty (206 BCE-220 CE).
Flavor profiles:
- Spicy, savory, tangy
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Chinese