black three chop recipe

Sautéed Pork and Vegetable Stir-Fry (Hei San Duo)

Hei San Duo, a beloved Yunnan dish, translates to "three chop stir-fry," named for its diced ingredients. Quick, flavorful, and endlessly customizable, it’s a staple for home cooks. Here’s a simple guide to mastering this savory classic.

Ingredients:

- 200g ground pork or diced pork belly

- 1 tomato, diced

- 1 green bell pepper, diced

- 1 onion or pickled mustard stem (suancai), diced

- 3 cloves garlic, minced

- 1 tbsp chili bean paste (doubanjiang)

- 1 tbsp soy sauce

- 1 tsp sugar

- Cooking oil

Steps:

1. Prep: Dice all vegetables evenly for uniform cooking. Mince garlic.

2. Cook pork: Heat oil in a wok over medium-high. Add pork, breaking it up, until browned (5-7 mins). Drain excess fat.

3. Aromatics: Stir in garlic and doubanjiang, cook until fragrant (1 min).

4. Stir-fry veggies: Add tomato first, cooking until juicy (2 mins). Then add bell pepper and onion/suancai, stir-fry 3-4 mins till crisp-tender.

5. Season: Drizzle soy sauce and sugar, toss well. Adjust salt to taste.

Serving: Best enjoyed hot with steamed rice. For extra heat, add chopped chilies. Swap veggies with potatoes, mushrooms, or cabbage for variety. Hei San Duo embodies Yunnan’s bold, rustic flavors—simple ingredients, unforgettable taste!