This vibrant Hunan seafood dish pairs shrimp with Duo Jiao—a pickled relish made from crisp green chilies, garlic, and ginger. Flash-fried over high heat, the chilies create an aromatic, savory-sour glaze that clings to the shrimp without the need for heavy cornstarch sauces.
Continue reading “Hunan Stir-Fried Shrimp with Chopped Green Chilies (青剁椒虾)”
This Hunan pork belly recipe was suggested by a friend and is adapted from a recipe by UK based site, School of Wok. It’s delicious.
This dish belongs to a family of Hunan stir-fries known as xiao chao rou (小炒肉), literally “small stir-fried pork.” There are many variations, but the combination of fatty pork, fresh green chilies and fermented black beans is classic Hunan cooking.
Continue reading “Hunan Pork Belly with Seared Peppers – Xiao Chao Rou”