This is a recipe loosely based on one by Fuchsia Dunlop, from her book Every Grain of Rice. The sauce represented here is intensely dark, rich and fragrant; elevated by the Laoganma black bean chili oil. Look for it in large Asian markets – it is an amazing product. Enjoy!
4 oz. ground pork with a decent amount of fat
1” chunk of fresh ginger, peeled and finely chopped
4 large cloves of garlic, peeled and finely chopped
2 large shiitake mushrooms, stemmed and sliced
2 large carrots, peeled and cut into 1” planks
handful of snow peas, trimmed and cut in half
1/4 large red onion, cut in wedges
1/2 yellow bell pepper, sliced in 1” pieces
1/2 red bell pepper, sliced in 1” pieces
1 large scallion, trimmed and cut in 2” sections at a bias
FOR THE SAUCE:
1 heaping tbs. Laoganma® Chili Oil with Black Bean
1/2 tsp. Lee Kum Kee® Black Bean Garlic Sauce
1/2 cup beef stock
1 tbs. dark soy sauce
1 tbs. Shaoxing wine
1 tsp. Gold Plum® Chinkiang black vinegar
1 tsp. packed brown sugar
1 tsp. corn starch
1/4 tsp. ground white pepper
1/4 tsp. ground Szechuan peppercorns*, toasted in a mortar
1 tsp. sesame oil
1 cup Thai Jasmine rice
2 tbs. canola oil, divided
Cut, measure and prepare all ingredients so you have them ready, and at hand.
Prepare the sauce by adding everything except the Laoganma chili oil and sesame oil to a small mixing bowl. Mix well.
Heat a wok over high heat until it starts to smoke. Add 1 tbs. canola oil and swirl the wok to coat. Add the ground pork and stir-fry with a long-handled Chinese spatula until no longer pink and the surface starts to brown. Drain and set the pork aside. Discard the fat from the wok.
Add the remaining canola oil to the wok and stir to coat. Add the Laoganma chili oil, the ginger and garlic. Quickly stir-fry until fragrant, about 30 seconds. Add the bell pepper, red onion, mushrooms, carrot and snow peas. Stir-fry until crisp-tender and the surfaces start to char. Add the sauce mixture and stir, scraping to deglaze the wok. Keep stirring for 2-3 minutes until the sauce is reduced by half. Add the pork back to the wok.
Add the chopped scallion and stir for about a minute until it is just wilted. Add the sesame oil. Remove the wok from the heat and serve with jasmine rice.
To prepare the rice:
Bring 2 cups of water to a boil in a 2.5 quart heavy stock pot. Add the jasmine rice and bring to a boil. Cook, stirring occasionally until the liquid is reduced and the surface starts to show pock marks. Cover and cook over very low heat for 20 minutes. Fluff and serve. Time the rice so it is done when you are done with the stir-fry.
*A note on the Szechuan peppercorns: These may be hard to find, but they add such a unique flavor to this dish. They are not true peppercorns, but actually the seed pods from the Asian prickly ash shrub. Toast one level teaspoon in a small cast-iron skillet over medium heat until they just start to smell fragrant. Shake them occasionally so they don’t scorch. Immediately remove from the heat and transfer to a mortar. Lightly grind by hand until the pods are crushed. Discard the hard black seeds, as they are very gritty. Run through a fine mesh screen and discard the larger pieces. Keep the fine powder in a small airtight spice jar stored in your fridge. It will last about a week before the flavor starts to fade. These peppercorns produce a numbing sensation on your tongue, which is caused by the active compound hydroxy alpha sanshool. The spice is widely used in Nepal, Tibet, Bhutan, China and Northern India.