川味泡椒肉丝炒豌豆苗
川味泡椒肉丝炒豌豆苗，肉丝要嫩、泡椒要酸辣、豌豆苗要翠绿。大火快炒，断生就出锅。酸辣开胃，米饭杀手。
准备时间 Prep
20 分钟 min
烹饪时间 Cook
10 分钟 min
份量 Serves
4 人份 servings
总时长 Total
30 分钟 min
pork tenderloin
cut into thin strips
fresh pea sprouts (豌豆苗)
washed and trimmed
Sichuan pickled chili (泡椒)
chopped
garlic
minced
ginger
minced
Sichuan peppercorns (花椒)
lightly crushed
light soy sauce
Shaoxing wine (绍兴酒)
cornstarch
sugar
vegetable oil
for stir-frying
salt
Marinate the pork strips: In a bowl, combine pork with 1 tablespoon light soy sauce, Shaoxing wine, cornstarch, and a pinch of salt. Mix well and let sit for 15 minutes.
Prepare the aromatics: Mince garlic and ginger, chop Sichuan pickled chili, and lightly crush Sichuan peppercorns. Set aside with washed pea sprouts.
Heat a wok or large skillet over high heat. Add 2 tablespoons vegetable oil, then stir-fry the marinated pork until just cooked through, about 2-3 minutes. Remove pork and set aside.
In the same wok, add remaining 1 tablespoon oil. Stir-fry garlic, ginger, Sichuan peppercorns, and pickled chili until fragrant, about 30 seconds.
Add pea sprouts to the wok and stir-fry quickly for 1-2 minutes until slightly wilted but still crisp.
Return the cooked pork to the wok. Add remaining 1 tablespoon light soy sauce and sugar. Toss everything together for another minute until well combined.
Taste and adjust seasoning with salt if needed. Serve immediately while hot.
Cooking Tips