Here’s a delicious stir fry for pork or beef. It’s full of flavour and actually packs a little punch of spice too. The 14 chillies sound excessive I know, but actually it’s not as overpowering as you’d imagine. You’re not really meant to eat them anyway, their job is to impart the heat at a controlled level and then be picked out at the diner’s discretion. The overall flavour of this dish is great – a really simple, and incredibly flavourful combination – a must try!
500g lean pork (cut into thin strips)
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon chinese cooking wine
1 tablespoon cornstarch
2 tablespoons peanut oil
6 cloves garlic (minced)
14 small dried red chilles
6 spring onions (cut into 3cm pieces)
1 red capsicum (cut into thin slices)
1 tablespoon chilli bean paste
1 tablespoon hoisin sauce
1 tablespoon light soy sauce
Combine the soy sauce, dark soy sauce, cooking wine, cornstarch. Pour over the pork and leave, covered for 30 minutes.
Heat the oil in a wok until hot. Add the garlic and dried chillies and cook for 30 seconds. Add the beef and stir fry for 1 minute. Add the capsicum and spring onion spring and cook for a further 2-3 minutes before stirring in the bean paste, hoisin sauce and light soy sauce. Stir until hot then remove from the heat and serve immediately.
Sprinkle with a little fresh coriander and serve with boiled rice.