Chinese · Dinner
Pork With Pickled Peppers
Thinly sliced pork wok-seared over high heat with pickled chili peppers, garlic and fresh ginger in a savory-sour sauce of Shaoxing wine, soy sauce and vinegar. Peppers deliver a tangy sharp bite that cuts through the meat, finished with scallions and served over steamed rice.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
42.3gProtein
18.9gFat
30.1gCarbs
3.9gSugar
1.8gFiber
1120mgSodium
133mgChol
4.9gSat Fat
720mgPotassium
45mgCalcium
2.6mgIron
0.7mcgVitamin B12
18mgVitamin C
protein-rich
gluten-free-adaptable
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Toss pork with cornstarch, 1/2 tsp Shaoxing wine and salt; let rest 10 minutes until surface turns tacky.
2
Sear
Heat oil in wok over high heat until it shimmers; add pork in a single layer and sear 90 seconds without stirring until underside turns pale golden.
3
Stir-fry
Push pork to one side, add garlic and ginger to the cleared surface and stir constantly for 20 seconds until fragrant. Add peppers and scallions, toss for 45 seconds over high heat, then deglaze with remaining wine and soy sauces until sauce clings with no raw liquid pooling.
4
Plate
Spoon pork and peppers onto a plate alongside steamed rice and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork loin
- 2.8 oz40g, about 4-5 pickled chili peppers
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 44 scallions
- 2 tbsp2 tbsp Shaoxing wine
- 2 tsp2 tsp light soy sauce
- 1 tsp1 tsp dark soy sauce
- 1 tsp1 tsp sugar-white
- 2 tsp2 tsp cornstarch
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 7 oz200g white rice, cooked, to serve
