Every cook in Yunnan makes a version of this stir-fry. Chinese light soy sauce—which is delicate-bodied and pungently flavored—is a common addition.
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What You Will Need
- 1 tbsp. Chinese light soy sauce
- 1⁄4 tsp. Chinese dark soy sauce (optional)
- 12 oz. boneless pork loin, thinly sliced, then cut into ½-inch strips (1½ cups)
- 1⁄4 cup vegetable oil
- 1 tbsp. peeled and thinly sliced ginger
- 4 dried Thai chiles
- 4 cloves garlic, thinly sliced
- 2 tsp. Sichuan peppercorns
- 5 large scallions, white and light-green parts cut into 1½-inch pieces (½ cup)
- 2 tbsp. garlic chives, cut into 1½-inch pieces
- 1⁄2 tsp. kosher salt
- In a medium bowl, add the light soy sauce and the dark soy sauce, if using, then add the pork. Set aside to marinate for 5 minutes.
- Set a large wok over the highest heat possible; once it’s hot, add the oil, and swirl the pan gently to coat the surface. When the oil begins to smoke and shimmer, add the ginger, chiles, garlic, and peppercorns, and stir once or twice. Add the pork and cook, stirring and tossing frequently, until just cooked through, about 2 minutes. Add the scallions and garlic chives, and stir-fry until the scallions start to wilt, about 1 minute. Stir in the salt.
- Transfer the mixture to a serving plate, and serve hot.