Pickled Radish and Pork Stir-Fry

Name: Pickled Radish and Pork Stir-Fry
Total time: 25 min
Ingredients: 1 cup, finely chopped pickled radish; 300g ground pork; 6-8 pieces dried red chilies; 4-5 stalks, cut into 2-inch pieces garlic sprouts; 4 cloves, sliced garlic; 3 tablespoons vegetable oil; 1 teaspoon cornstarch; 1 teaspoon, minced ginger; 1 tablespoon soy sauce; to taste salt; a pinch white pepper; a pinch MSG (optional)

A bold, tangy stir-fry that brings together tender ground pork with crunchy pickled radish. The dried chilies and garlic create an aromatic base, while the sour radish adds a delicious fermented zing that wakes up the palate.

25 min

Medium

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Story

This is a classic comfort dish from western China where pickled vegetables are treasured for adding brightness to rich, savory stir-fries. The key is to squeeze out excess liquid from the radish so it gets nicely caramelized rather than watery.

Ingredients

pickled radish 1 cup, finely chopped

ground pork 300g

dried red chilies 6-8 pieces

garlic sprouts 4-5 stalks, cut into 2-inch pieces

garlic 4 cloves, sliced

vegetable oil 3 tablespoons

cornstarch 1 teaspoon

ginger 1 teaspoon, minced

soy sauce 1 tablespoon

salt to taste

white pepper a pinch

MSG (optional) a pinch

Instructions

Prep the pickled radish

Rinse the pickled radish briefly under cold water to remove excess brine, then squeeze out any liquid. Chop finely and set aside.

Season the pork

In a bowl, combine the ground pork with a pinch of salt, white pepper, cornstarch, and minced ginger. Mix until evenly coated and let sit for 5 minutes.

Bloom the aromatics

Heat oil in a wok over high heat until shimmering. Add the dried chilies, garlic slices, and garlic sprouts. Stir-fry for about 30 seconds until fragrant and slightly charred.

Cook the pork

Add the seasoned pork, breaking it apart with a spatula. Cook for 2-3 minutes until the pork is no longer pink and has started to caramelize.

Combine and finish

Add the chopped pickled radish and stir-fry for another 2 minutes, allowing the flavors to meld. Season with soy sauce and extra salt if needed. Serve immediately over steamed rice.