A quick and easy side dish using common ingredients. This spicy mapo stir-fry with pork belly and tomatoes, flavored with doubanjiang and chili oil, is perfect with rice or drinks.
Ingredients
Main Ingredients (2 servings)
- Thinly sliced pork belly 100g
- Mini tomatoes 120g
- Mixed beans 100g
- Green onion (minced) 2 tbsp
- Ginger (minced) 1 tbsp
- Garlic (minced) 1 tbsp
- Scallions 20g
Seasonings
- White sesame oil 1 tbsp
- Doubanjiang (Chili Bean Paste) 1 tsp
- Shaoxing wine 2 tbsp
- Soy sauce 3 tbsp
- Chicken stock 80ml
- Potato starch slurry 1 tbsp
- Sesame oil 1 tbsp
- Chili oil 2 tbsp
Steps
- Heat 1 tbsp of white sesame oil in a frying pan and stir-fry 100g of thinly sliced pork belly until separated.
- Once the pork is cooked, add 1 tsp of doubanjiang (chili bean paste) and stir-fry.
- Add 2 tbsp of minced green onion, 1 tbsp of minced ginger, and 1 tbsp of minced garlic, and stir-fry until fragrant.
- Drizzle in 2 tbsp of Shaoxing wine, followed by 3 tbsp of soy sauce.
- Add 80ml of chicken stock, then add 120g of mini tomatoes and 100g of mixed beans.
- Cover and simmer over medium heat for 5 minutes.
- Once simmering is complete, thicken with 1 tbsp of potato starch slurry.
- Drizzle in 1 tbsp of sesame oil and 2 tbsp of chili oil.
- Transfer to a serving dish, sprinkle with 20g of scallions, and serve.
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