A bold Sichuan-style stir-fry featuring tender pork intestines wok-tossed with crisp green bell peppers in a fragrant, numbing sauce. This dish delivers layers of flavor—from the deep umami of fermented bean paste to the bright heat of fresh chilies.
This classic Sichuan dish balances the rich, meaty texture of pork intestines with the fresh, slightly sweet crunch of green bell peppers. The key is to get a good char on the intestines while keeping the peppers vibrant and crisp.
Cut the cleaned pork intestines into 2-inch pieces. Slice the bell peppers into thick strips. Mince the garlic and chop the green onion whites. Break the dried chilies in half, removing seeds for less heat if desired.
Heat oil in a wok over high heat until shimmering. Add the dried red chilies, garlic, and green onion whites. Stir-fry for 30 seconds until fragrant—watch closely to prevent burning.
Add the doubanjiang and Sichuan peppercorn powder to the wok. Stir-fry for another 30 seconds until the paste becomes fragrant and releases a deep red oil. The spices should be sizzling actively.
Add the pork intestines and immediately splash in the Shaoxing wine. Stir-fry vigorously for 2-3 minutes until the intestines are nearly cooked through and slightly charred at the edges. Add both soy sauces and toss to coat evenly.
Toss in the green bell peppers and continue stir-frying for 1-2 minutes until they're slightly charred but still retain a pleasant crunch. The sauce should coat everything beautifully. Serve immediately over steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
