Tian Bu La - Spicy Stir-Fried Pork with Vegetables

Ingredients

• 500g (1.1 lb) pork loin, thinly sliced 500g (1.1 lb) pork loin, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons chili bean paste 2 tablespoons chili bean paste
• 1 teaspoon dried chili flakes 1 teaspoon dried chili flakes
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 tablespoon honey 1 tablespoon honey
• 2 green onions, sliced (for garnish) 2 green onions, sliced (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the sliced pork, soy sauce, Shaoxing wine, and cornstarch. Mix well and let it marinate for 15 minutes.
2. 2.
   Heat the vegetable oil in a wok or large skillet over high heat. Add the minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
3. 3.
   Add the marinated pork to the wok and stir-fry for 3-4 minutes until cooked through. Remove the pork from the wok and set aside.
4. 4.
   In the same wok, add the sliced bell peppers, julienned carrot, and sliced onion. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
5. 5.
   Push the vegetables to one side of the wok and add the chili bean paste, dried chili flakes, and crushed Sichuan peppercorns to the other side. Stir-fry the spices for 1 minute until fragrant.
6. 6.
   Return the cooked pork to the wok and mix well with the vegetables and spices. Drizzle the honey over the stir-fry and toss everything together until well coated.
7. 7.
   Cook for an additional 1-2 minutes until the flavors meld together. Garnish with sliced green onions.
8. 8.
   Serve the Tian Bu La hot with steamed rice or noodles.

Treat your ingredients with care...

• Pork loin — For tender and juicy pork, make sure to slice it thinly against the grain.
• Chili bean paste — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.

Tips & Tricks

• To make the dish spicier, add a few whole dried chili peppers during the stir-frying process.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of water and add it to the stir-fry during the last minute of cooking.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.
• For a vegetarian version, substitute the pork with tofu or seitan and adjust the cooking time accordingly.
• Serve Tian Bu La with a side of steamed jasmine rice or egg fried rice to complement the flavors.

Serving advice

Serve Tian Bu La hot, garnished with sliced green onions, alongside steamed rice or noodles. The vibrant colors and aromatic flavors make it a visually appealing and satisfying main course.

Presentation advice

Arrange the stir-fried pork and vegetables on a large serving platter, allowing the vibrant colors to shine through. Garnish with a sprinkle of crushed Sichuan peppercorns and a few whole dried chili peppers for an extra touch of spice.