Spicy Garlic Pork Stir-Fry
A quick and fiery Chinese-inspired stir-fry featuring lean pork, plenty of garlic, and a bold, spicy sauce.
- Prep45 min
- Total45 min
- DifficultyMedium
- Servings2
This dish is all about big, punchy flavors and a satisfying texture. Thinly sliced pork is quickly seared, then tossed with a vibrant mix of garlic, scallions, ginger, and fiery pickled peppers. The sauce, thickened with a touch of starch and enriched with bean paste, clings beautifully to every bite.
Despite the long list of ingredients, the cooking itself is lightning-fast—perfect for a weeknight dinner when you crave something exciting. The key is to have everything prepped and ready before you start, as the stir-frying happens in minutes.
Ingredients
Servings
Converted amounts are rounded.
Method
- Finely chop the scallions, ginger, and garlic. Cut the garlic sprouts into small pieces. Slice the pork, wood ear mushrooms, and red bell pepper into thin strips.
- In a large bowl, combine the pork with the egg. Add the oil and cornstarch, and mix well. Reserve a little of this egg-starch mixture for later.
- Heat oil in a wok over high heat. Stir-fry the pork briefly until cooked, then remove it from the wok. Keep the reserved egg-starch mixture aside.
- Stir-fry the scallions, garlic, and ginger over high heat in the wok. Stir in the bean paste. Add the pickled peppers, red bell pepper, garlic sprouts, mushrooms, and the cooked pork. Add water, sugar, and soy sauce, and mix well. Season with salt and pepper. If needed, add more of the reserved egg-starch mixture to thicken the sauce.
💡 Tips
- Have all ingredients prepped and measured before you start cooking—the stir-fry goes very fast.
- If you can't find wood ear mushrooms, substitute with any dried mushrooms, rehydrated.
- Adjust the amount of pickled peppers to your spice tolerance.
Inspired by a recipe from Kitchen Stories