This super-easy stir-fry dish from Hunan Province (农家炒肉 nong jia chao rou, pronounced “nohng dzyah choll roh”, literally “farm house stir-fry meat”) is so tasty that you won’t realize how fast it is to make! Please try it out! If you do not eat pork, it is also very tasty to substitute chicken breast (or thigh).
Adapted from Revolutionary Chinese Cookbook by Fuchsia Dunlop. If you have been following this blog, there are now 4 recipes in a row adapted from Dunlop’s books! That’s because I cook from them almost every day! This book (and the other books) is really worth buying if you are interested in Chinese cooking, especially from Hunan Province.
8 oz (1/2 lb) pork, sliced into thin strips (Traditionally, use 7 oz lean pork, such as pork loin, and 1.5 oz pork belly. However, I only used lean pork in this recipe because it is challenging to get pork belly here.)
1 tsp Shaoxing wine
1 tsp light soy sauce
1/2 tsp dark soy sauce
about 8 oz green bell pepper (about 1 American sized bell pepper), seeds removed, sliced into strips or squares (approximately to match the pork)
2-3 tbsp cooking oil (total)
2-3 cloves garlic, sliced thinly
2 tsp fermented black beans (I recommend Yang Jiang Preserved Black Beans with Ginger), rinsed under cold water and drained
salt to taste if needed
1/4 tsp cornstarch, potato starch, or mung bean starch, mixed with 2 tbsp Chinese stock or chicken broth (you can use water + 1/8 tsp chicken bouillon powder) (optional, to give the dish a restaurant-style glaze)
1. Mix pork with Shaoxing wine and both soy sauces, set aside.
2. Heat a wok. Add 1 tbsp oil and stir-fry the green bell pepper over high heat for 5 minutes to crinkle the skin and lightly brown the peppers, making them more fragrant. As the peppers cook, use the spatula to press against the side of the wok to cook them more.
3. Take out the peppers, leaving oil in the wok.
4. Add another 1-2 tbsp oil (1 tbsp is good enough for home cooking).
5. Heat the oil, add garlic, add pork on top. Sprinkle the fermented black beans on top of the pork. Let the pork sit for 30 seconds, then flip and stir-fry very briefly.
6. Add the peppers and stir-fry for a minute, adding salt to taste if necessary (remember the soy sauce and black beans are already salty). If using the starch glaze, just stir-fry pork 30 seconds, stir the mixture and add. Stir-fry quickly to coat the pork.
7. Once the pork is cooked (it takes about a minute, just make sure there is no more pink), turn off the heat and transfer to a plate.
8. Serve with cooked rice and a stir-fried vegetable dish. Enjoy!
Remember, wash and start cooking rice first. Then cut everything you need for stir-frying. Make one stir-fry dish first, then the next. By this time, the rice should be done. Depending on your speed, you can wait some time before starting to stir-fry.