Recipe provided by The Woks of Life
- 3 tablespoons oil, divided
- 10 ounces ground pork (or ground chicken, turkey, or beef)
- 2 teaspoons Shaoxing wine
- 2 tablespoons light soy sauce, divided
- ¼ teaspoon sugar
- ½ tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- ¼ cup (35 grams) fermented black beans, rinsed and drained
- ½ cup finely diced fresh red long hot peppers (or red bell peppers)
- 12 ounces garlic chives, cut into ⅓-inch pieces
- ½ teaspoon sesame oil
- Preheat your wok over high heat until it starts to smoke slightly. Turn down the heat, and let the wok cool down a bit before adding 1 tablespoon of the oil. (This step of superheating the wok before adding oil prevents the meat from sticking to the wok. This method works well for pan-frying anything--fish included.)
- Once the oil is heated, turn the heat down to medium, and add the ground pork. Cook it until the meat is lightly browned. Add in the Shaoxing wine, ½ tablespoon light soy sauce, and the sugar. Mix well, turn off the heat, and transfer the cooked meat to a bowl.
- Now turn the heat down to low, and add the last 2 tablespoons of oil and the ginger. Cook it for a minute, then add the garlic and fermented black beans. Cook everything for a minute or two, taking care to avoid burning.
- Next, add peppers, and turn the heat up to high. Stir fry everything together, and let it cook for a minute uncovered. Then, add in the cooked pork and garlic chives (if you use scapes, you will need to extend the cooking time at the end for 1-2 minutes with the wok lid on) and stir-fry.
- Now it’s time to add in the remaining light soy sauce (1½ tablespoons) and the sesame oil. Stir-fry to combine. At this point, you can salt to taste, but the fermented black beans are quite salty--I found that I didn’t need to add any salt. But be fast about it, because the garlic chives cook quickly.
- Transfer to a dish and serve with steamed rice.