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Chinese Green Vegetable Stir Fry

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Heat wok, add peanut oil, then ground pork and cook through. Add fermented bean sauce and red pepper flakes and stir until the mixture has amalgamated. Add the white parts of the green onion and the shitake mushrooms and cook until the mushrooms have shrunken and are soft. Deglaze the wok with the shoaxing wine and then add the chicken stock and fish sauce. Mix in the bean curd and Chinese greens and cook through. Turn off the heat and add the green parts of the green onion adn the ground schezuan peppercorns.

By Alex Gibbons

Ingredients
2 servings
  • 1 tbl peanut oil
  • 1/3 lb ground pork
  • 1 tbl fermented bean sauce
  • 1/2 tsp red pepper flakes
  • 3 green onions chopped, white and green parts separated
  • 1 1/2 cups chopped shitake mushrooms
  • 2 tbl shoaxing wine
  • 1/2 cup chicken stock
  • 1 tbl fish sauce
  • 1/2 block bean curd, cut in small cubes
  • 1 bunch chinese greens (with small yellow flowers) with stems removed, torn into individual leaves
  • 1 tsp ground schezuan peppercorns
  • 1 tsp corn starch mixed with 1 tsp water