Pickle and Minced Pork
This authentic Sichuan-style stir-fry combines tangy pickled mustard greens (酸菜) with fragrant minced pork for a bold, umami-packed dish that pairs perfectly with steamed rice.
10 Minutes
Easy
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
ground meatThe aromatics
🧅
pickled mustard greens🧅
dried chili peppersThe sauce & seasonings
🧂
garlic🧂
ginger🧂
red oil bean pasteInstructions
1. Step 1
Chop dried chili peppers, mince garlic, and slice ginger into strips.
2. Step 2
Heat a small amount of oil in the wok and stir-fry the ginger strips until fragrant.
3. Step 3
Add the ground meat and stir-fry. Add a small spoonful of cooking wine to remove the fishy smell.
4. Step 4
Add a spoonful of sauce to season.
5. Step 5
Stir-fry until the ground meat turns white and set aside.
6. Step 6
Heat more oil in the wok, and stir-fry the chopped dried chili peppers and garlic until fragrant.
7. Step 7
Rinse the pickled mustard greens with water, drain, and add to the wok.
8. Step 8
Add two spoonfuls of sauce for seasoning.
9. Step 9
Add the stir-fried ground meat and stir-fry together.
10. Step 10
Add a spoonful of red oil bean paste, a small amount of sugar, and stir-fry until well combined.
11. Step 11
Add salt, chicken essence, and black pepper powder to taste, and serve.
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