Northeastern Pickled Vegetables

March 23, 2025 15 Minutes Medium

Nutritional Information

约230 kcal
Calories
16g
Protein
22g
Carbohydrates
10g
Fat
Recipe Cold Dishes
Northeastern Pickled Vegetables

This hearty and flavorful cowpea stew combines tender pork, fresh cowpeas, and vibrant pointed peppers in a savory soy-based sauce for a comforting meal. The dish starts with stir-frying marbled pork slices until golden, then infusing the oil with aromatic scallions and ginger. Key to its rich taste is the use of seafood or extra fresh soy sauce, which adds depth without overpowering. Potatoes soak up the umami broth, while cowpeas simmer until perfectly tender. A final addition of pointed peppers brings a subtle heat and freshness. The optional Sichuan pepper powder adds a hint of warmth, making this dish uniquely aromatic. Simmered to perfection and finished with a reduced sauce, this one-pan wonder is ideal over steamed rice. Perfect for weeknights, it’s a balanced blend of protein, veggies, and bold flavors that keeps you coming back for more!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Prepare the ingredients: wash and drain the cowpeas, cut them in half. Wash and drain the pointed peppers. Cut the pork or lean meat into thick slices. Cut the scallions into segments and the ginger into slices. Wash and peel 6 small potatoes, or use 1 large potato and cut it into large chunks.
Step 1
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Step 2
Heat oil in a pan, add a little Sichuan pepper powder (optional). Add the meat slices and stir-fry until they change color, then move them to one side. Add the scallion segments and ginger slices, and stir-fry until fragrant.
Step 2
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Step 3
Pour in three large ladles of soy sauce. Note: do not use dark soy sauce, and if possible, use seafood soy sauce or extra fresh soy sauce. If you are concerned about saltiness, start with a smaller amount and add more to taste.
Step 3
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Step 4
Add the potatoes and stir to combine, then add the cowpeas.
Step 4
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Step 5
Add water to just cover the cowpeas. Taste and adjust the seasoning, aiming for a slightly saltier flavor than usual. Bring to a boil over high heat, then reduce to medium heat and simmer.
Step 5
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Step 6
Once the cowpeas are tender, add the pointed peppers.
Step 6
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Step 7
I usually bury the pointed peppers under the cowpeas to help them cook faster.
Step 7
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Step 8
Once the pointed peppers are tender, increase the heat to high and reduce the sauce, stirring frequently to prevent scorching. If you are short on time, you can skip this step and serve immediately.
Step 8

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