Sichuan Style Pork and Cabbage

Sichuan Style Pork and Cabbage

INGREDIENTS:

  • 6-10 oz of pork (rib loin or shoulder), cut into medium chunks
  • ¼ to ½ head of Chinese cabbage (Napa cabbage) chopped into large pieces
  • 2-4 tbsp peanut oil
  • 1 tbsp black bean chili paste
  • 2 tbsp soy sauce
  • 2 tbsp Chinese black vinegar
  • 15-20 dried red chili peppers, chopped (for less heat, reduce number of chilis and don’t chop)
  • 1 tsp red Sichuan pepper corns
  • 1 tsp green Sichuan pepper corns
  • 2 green onions, chopped
  • 4-5 garlic cloves, peeled (can coarsely chop or leave whole)
  • Half-inch piece of ginger, peeled and thinly sliced
  • Water or Chinese red cooking wine

COOKING INSTRUCTIONS:

  1. Heat 1 tbsp. of peanut oil on high and add the green onions, garlic, and ginger; stir fry for about one minute.
  2. Add the pork pieces and stir fry for about five minutes, adding some water or Chinese red cooking wine to keep from sticking (if necessary).
  3. Add the soy sauce, Chinese black vinegar, and black bean chili paste and stir fry for another minute or so; set aside.
  4. Heat 1 tbsp of peanut oil on high and add the cut dried red chili peppers, green Sichuan pepper corns, and red Sichuan pepper corns; stir fry for about 30 seconds.
  5. Add the chopped Chinese cabbage and stir fry for about 2-3 minutes, adding some Chinese red cooking wine if necessary to keep from sticking (keep the mixture as dry as possible without burning).
  6. Add the cooked pork, including the reduced liquid, and stir fry for about one minute.
  7. Plate and serve.