Shuangjiao Xiaochao Rou, a beloved Hunan dish, combines tender pork with fiery and sweet peppers for a bold, flavorful stir-fry. Here’s a simple guide to making it at home.
Ingredients: 300g pork loin, thinly sliced; 2 green peppers, 1 red pepper, deseeded and cut into strips; 3 cloves garlic, minced; 1 tbsp ginger, julienned; 1 tbsp doubanjiang (broad bean paste); 1 tsp light soy sauce; 1 tsp dark soy sauce; 1 tsp sugar; 1 tbsp cooking wine; Salt to taste; 3 tbsp oil.
Steps:
1. Marinate the pork: In a bowl, mix pork with 1 tsp light soy sauce, cooking wine, and a pinch of salt. Let it sit for 15 minutes.
2. Prep the peppers: Heat 1 tbsp oil in a wok over high heat. Stir-fry peppers until slightly charred, then set aside.
3. Cook the pork: Add 2 tbsp oil to the wok. Sauté garlic and ginger until fragrant. Toss in marinated pork and stir-fry until no longer pink.
4. Combine and season: Add doubanjiang, mixing well. Return peppers to the wok. Dr in dark soy sauce and sugar, stirring quickly. Adjust salt to taste.
5. Serve: Dish out hot with steamed rice for a satisfying meal.
This dish balances spicy, savory, and smoky notes, perfect for spice lovers. Adjust pepper quantities to control heat levels!
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