Stir-fried pork with pickled radish

Overview

Moderately sour and salty, fresh and delicious, a great appetizer. Adapted from Stir-fried Pork with Pickled Cowpeas, Stir-fried Pork with Pickled Radish is more moist and less dry than Stir-fried Pork with Pickled Cowpeas. It is one of the favorite stir-fry dishes of my picky eating sisters.

Tags

• hot dishes
• home cooking
• lunch
• big green pepper
• chicken essence
• cooking wine
• doubanjiang
• garlic
• green onions
• lean pork
• oil
• pickled radish
• sweet potato flour
• zanthoxylum bungeanum
• ginger
• soy sauce

Ingredients

Steps

1. 1 Prepare the main ingredients of lean pork about the size of a palm, and the volume of radish and pork should be about equal

   

2. 2 Prepare the auxiliary ingredients: onions, ginger, garlic, an appropriate amount of bean paste, and one or two large green peppers

   

3. 3 Slice the pork, about two-thirds of the size of your thumb, and cut the radish into small dices about one centimeter

   

4. 4 Crush and dice the ginger and garlic, cut the onions into about 1 cm long, and cut the green pepper into cubes about 1 cm long

   

5. 5 Add appropriate amount of cooking wine and soy sauce to the pork and mix well

   

6. 6 Then add appropriate amount of sweet potato flour and knead well

   

7. 7 Finally add a small amount of bean paste and mix well

   

8. 8 Heat the pan with cold oil. When the oil is hot, add ginger, garlic, peppercorns, and bean paste and stir-fry

   

9. 9 Add the kneaded meat into the pan and stir-fry quickly

   

10. 10 Wait until most of the meat changes color

    

11. 11 Add radish and green pepper and stir-fry quickly

    

12. 12 Stir-fry for about two minutes until the meat changes color, then reduce the heat to low, add the green onion and stir-fry evenly

    

13. 13 Turn off the heat, add chicken essence and mix well

    

14. 14 Remove from pot and plate