Salt & Pepper Pork Chops

1. Make the Salt and Pepper Seasoning Mix

In a small bowl, combine the white pepper, sea salt, onion powder, garlic powder, sand ginger powder, and ground Sichuan peppercorns.

2. Prepare the Mushrooms

Place the torn oyster mushrooms in a large bowl and drizzle with Shaoxing wine and toasted sesame oil. Toss well. Sprinkle the seasoning mix over the mushrooms and toss again. Finally, add the potato starch and toss until evenly coated.

3. Fry the Garlic

Heat neutral oil in a small pot over medium heat to 250°F. Add the chopped garlic and fry for 2 to 4 minutes, or until golden and crispy. Transfer to a paper towel-lined plate to drain.

4. First Fry of Mushrooms

Increase the oil temperature to 335°F. Fry the mushrooms in batches for 1 to 2 minutes, or until lightly golden. Transfer to a wire cooling rack or paper towel-lined plate to drain.

5. Second Fry of Mushrooms

Return the mushrooms to the hot oil in batches, frying each batch for an additional minute until deep golden and extra crispy. Drain on a wire cooling rack or paper towel-lined plate.

6. Stir-Fry Aromatics

In a dry wok over medium heat, stir-fry the thinly sliced shallots and hot green pepper (if using) for 30 to 60 seconds until they begin to soften. Add the crispy garlic and remaining seasoning mixture, stir-frying for another 15 seconds.

7. Combine and Serve

Add the twice-fried mushrooms to the wok and toss everything together until well coated with the aromatic mixture. Serve immediately.