Stir-Fried Pork Intestines
A vibrant stir-fry with a spicy, savory flavor, made by quickly cooking par-cooked pork large intestine (about 80% done) together with green and red chili peppers and wood ear mushrooms.
Ingredients
Pork large intestine (washed and pre-boiled until about 80% done, cut into triangular pieces)
500 g
Green and red bell peppers (cut into triangular pieces)
150 g total
Dried wood ear mushrooms, rehydrated (cut into triangular pieces)
50 g
Scallion (cut into segments)
1 stalk
Ginger (part sliced for marinating, remainder reserved)
1 piece
Garlic (smashed into a paste)
3 cloves
Cooking wine
0.5 tbsp
Light soy sauce
0.5 tbsp
Fine salt
3 tsp
MSG
1 tsp
Sesame oil
1 tsp
Cornstarch (for thickening)
3 tsp
Peanut oil
1 tbsp
Instructions
1
Step 1
First, wash the pork large intestine and pre-boil it until about 80% done, then cut it into triangular pieces. Marinate with cooking wine and ginger. Cut the wood ear mushrooms and green/red bell peppers into triangular pieces, slice the ginger, cut the scallion into segments, and smash the garlic into a paste.
2
Step 2
Heat a small amount of oil in the wok, add scallion and garlic to release aroma, then add green/red bell peppers, wood ear mushrooms, fine salt, and MSG. Stir-fry until cooked and remove from the wok.
3
Step 3
Heat a small amount of oil in the wok, add the pork large intestine and stir-fry over high heat. Add fine salt, light soy sauce, and cooking wine, then add the pre-cooked green/red bell peppers and wood ear mushrooms. Stir-fry to combine, add sesame oil, thicken with cornstarch slurry, and serve.
