80 minutes
A flavorful and rich pork relish made with a variety of vegetables and spices, perfect for serving hot or at room temperature.
Pork Shoulder, cut into ¼-inch cubes
0 oz
tablespoons
Oyster sauce
teaspoons
Shaoxing Wine
teaspoons
teaspoons
teaspoons
cups
Raw Shelled Peanuts
cups
Diced Red Anaheim Pepper Or Red Bell Pepper, diced
cups
Spicy Bean Sauce
cups
Minced Fresh Ginger, minced
teaspoons
Garlic Clove, finely chopped
each
Finely Chopped Shallot, finely chopped
tablespoons
Canned Bamboo Shoot Halves, diced into ¼-inch cubes
cups
Diced Carrot, diced into ¼-inch cubes
cups
Canned Baby Corn, diced into ¼-inch cubes
cups
Spiced Or Plain Pressed Tofu, diced into ¼-inch cubes
cups
Diced Water Chestnuts, diced into ¼-inch cubes
cups
tablespoons
Oyster sauce
tablespoons
teaspoons
teaspoons
teaspoons
White Pepper Powder
teaspoons
teaspoons
tablespoons
1. Marinate the Pork
Marinate the pork by combining the pork cubes with 1 tablespoon of water, 1 teaspoon of oyster sauce, 1 teaspoon of Shaoxing wine, 0.5 teaspoon of cornstarch, and 0.5 teaspoon of neutral oil. Let it sit for 20 minutes.
2. Stir-fry the Peanuts
Heat a wok over medium-low heat and add 3 tablespoons of peanut oil. Once the oil is hot, stir-fry 0.75 cup of raw shelled peanuts continuously for about 5 minutes, until they turn golden brown.
3. Cook the Peppers and Bean Sauce
Add 0.75 cup of diced red Anaheim pepper or red bell pepper to the wok and stir-fry for 1-2 minutes. Then, stir in 0.25 cup of spicy bean sauce and cook for another minute.
4. Stir-fry the Pork and Ginger
Clear a space in the center of the wok, add the remaining 1 tablespoon of peanut oil, and add the marinated pork along with 1 teaspoon of minced fresh ginger. Stir-fry the pork and ginger for 1-2 minutes until the pork turns opaque.
5. Combine Ingredients and Cook
Stir the peanuts and peppers back into the center of the wok. Add 3 finely chopped garlic cloves and 2 tablespoons of finely chopped shallot, and cook for 2 minutes over medium-high heat until they are fragrant.
6. Add Vegetables and Sauces
Add 0.75 cup of diced bamboo shoots, 0.75 cup of diced carrots, 0.75 cup of diced baby corn, 0.75 cup of diced tofu, 0.75 cup of diced water chestnuts, 1 tablespoon of hoisin sauce, 1 tablespoon of oyster sauce, 2 teaspoons of sugar, 1 teaspoon of toasted sesame oil, 0.5 teaspoon of fine sea salt, and 0.5 teaspoon of white pepper powder. Stir-fry everything together to combine.
7. Simmer with Stock
Pour in 3 cups of low-sodium chicken or pork stock, bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30-40 minutes until the liquid reduces to about 1 cup.
8. Thicken the Sauce
Make a slurry by combining 2 teaspoons of cornstarch with 1 tablespoon of water. Gradually add the slurry to the simmering mixture, stirring continuously, until the sauce thickens to your desired consistency.
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