Main Ingredients:
Pork: 4 oz; Spicy Peppers: 3.
Additional Ingredients:
Doubanjiang (Chili Bean Paste): 1 packet.
Seasonings:
Salt: 1/2 tsp; MSG: 1/4 tsp; Ground Sichuan Peppercorn: 1/4 tsp.
Taste: Medium Spicy; Cooking Method: Stir-fry; Time: Ten Minutes; Difficulty: Easy.
Detailed Steps for Cooking Kung Pao Pork (Improved Version)
Shred the pork
Shred the spicy peppers; if you can’t handle very spicy, you can use regular chili peppers instead
Heat oil in a pan, add the pork and stir-fry until cooked
Add the Doubanjiang
Stir-fry the Doubanjiang until fragrant with the remaining oil in the pan
Add the spicy peppers, stir-fry until slightly wilted, then add salt, MSG, and ground Sichuan peppercorn. Stir-fry evenly and serve
Forgot to take a photo of the finished dish, so here’s a pre-meal photo. Let’s dig in, hehe
