Shishito pepper and pork Hunan style (Xiāngshì shīzĭlàjiāo chăo ròusī / 湘式獅子辣椒炒肉絲) from Madame Huang's Kitchen by Carolyn Phillips

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for peanut oil.

  • lorloff on September 23, 2023

    We love this dish. I velvet the sliced pork in egg white the soy and the wine with white pepper and then follow the dish as written. The slowly cooked shishitos make the dish. I use Szechwan fermented black beans that come in a red box v=from Mala Market. This time I made it I sauteed some green beans in the oil and removed them from the pan before sautéing thr ginger garlic black bean mixture and it worked great.

  • chawkins on August 09, 2020

    Love shishito pepper, however it is prepared. This is no exception, the ginger, garlic and fermented black bean gave the dish a powerful punch.

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