While I was visiting my family in WA, my big sister took me to a Sichuan restaurant that she literally fell in love with. We Korean loves spicy food and Sichuan cuisine- one of the Chinese cuisine, fits our taste so well! This pepper pork we had from the Sichuan restaurant is my sisters favorite! She recommend to me, so I tasted it. I LOVED it!! It’s different than Korean style Sichuan pepper pork, because we use lots of bell peppers, but from this restaurant, they only use jalapenos! Ah, it was SO delicious.
So when I came back home, I obviously wanted to recreate the dish. One, because there is no Sichuan restaurant in out town and two, I wanted Jacob to taste it so bad!
So first you need is 1 cup of pork. Cut into long thin strips as the first picture(from the restaurant) shown. Honestly, I don’t remember what part of pork I used this day, because I made this like a month ago.. ^^;; But probably it was pork loin. I would like to make this recipe video soon as one of “CHOPCHOP – Quick Fix Asian Dish” episode. ♥
For the fragrance, I used garlic, ginger and white part of green onion.
And keep the green part of green onion for garnish later on.
Cut jalapeno into long strips and keep the seeds. I wanted to use like 6 to 8, but all I had was 2 jalapenos… So I just used what I had.
So if you want to try this dish, please make sure that you have enough jalapenos! Remember, jalapeno is the main in this dish! 🙂
I prepared vermicelli noodles to serve with this time. You can serve with steamed buns or cooked rice also.
I don’t have picture, but I toasted and grounded Sichuan pepper corn. It really has totally different spiciness.
Heat a wok over high heat; add 1 Tbs. oil, swirl to coat. Add garlic, ginger, white part of green onion and 1 tsp. grounded Sichuan pepper. Stir until it fragrance, about 30 sec. Add pork; stir until it browned, about 4 to 5 minutes. Add Sempio’s Hyangshin Stir-fry sauce or oyster sauce and jalapenos. Stir until it combined well and peppers are cooked softly, abut 1 min. Transfer to a serving plate, sprinkle with remaining green onion and 1 tsp. grounded Sichuan pepper.
Serve top of vermicelli noodles or serve with steamed buns or cooked rice as you desired.
If you want to make it as a vegetarian version, use vegetable meat or tofu and season with mushroom sauce. 🙂 I’ve never tried that way, but I think it will be delicious!
Can’t wait to share the full recipe with you all soon!! Next week it will come as video recipe, so please tuned!!