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Pickled chili is a fairly large chili and not as strong as fresh chili. Recipe from one of my classes in Beijing!
Recipe of “pork with marinated chilli” for 4 persons:
-500g pork tenderloin cut into strips
-300g of carrots in fine julienne
-4 teaspoons finely chopped ginger
-8 teaspoons finely minced garlic (about 10-11 cloves)
-4 finely chopped Chinese chives
-6 or 8 pickled peppers, seeds removed, finely chopped
Marinade:
-4 teaspoons of clear soy sauce
-4 teaspoons of Chinese wine (cooking wine)
-8 teaspoons cornstarch
Sauce:
-1/2 teaspoon salt
-4 teaspoons of clear soy sauce
-8 teaspoons of sugar
-6 teaspoons Chinese vinegar (or sherry)
-4 teaspoons of Chinese wine
-2 teaspoons cornstarch
-6 tablespoons of water
Prepare the marinade by mixing the ingredients, clear soy sauce, Chinese cooking wine and cornstarch.
Pour over pork cut into strips. If necessary, add a little water if the marinade is too thick. Let marinate for at least 15 minutes.
Prepare the sauce. Mix all the ingredients in a bowl. Make a reservation.
Prepare remaining vegetables and condiments. Cut the peeled carrots into julienne strips, chop the chili pepper (without the seeds!!), garlic, ginger and chives.
Heat the wok over high heat. Add 2 tablespoons of oil. Cook the carrots for about 1 minute with 1/2 teaspoon of salt, stirring constantly. Remove carrots and set aside.
Return the empty wok to high heat and add 3 tablespoons of oil. Add the pork. Separate all the pieces and brown them on all sides.
Add the chopped chillies, cook for a few seconds, adding a little oil if necessary (Chinese cooking is greasy!). Add ginger and garlic and cook for 30 to 60 seconds. Wok cooking is very fast!
Add the pre-cooked carrots, still stirring!
Then add the sauce and cook until it thickens. Serve immediately!
