HUNAN PEPPER RECIPES

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HUNAN PEPPERED PORK RECIPE | ALLRECIPES



Hunan Peppered Pork Recipe | Allrecipes image

An authentic, mouth-burning but delicious Hunan recipe served by my grandmother, who was born and grew up in the heart of Hunan province.

Provided by Nancy Huang

Categories     World Cuisine    Asian    Chinese

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 5 servings

Number Of Ingredients 7

3 tablespoons vegetable oil, or more as needed, divided
2 cloves garlic, crushed
1 ounce fresh ginger, minced
1 pound pork tenderloin, sliced into thin strips, or to taste
3 hot long green chile peppers, sliced into thin strips, or more to taste
salt to taste
2 teaspoons soy sauce, or to taste

Steps:

  • Heat 1 tablespoon oil in a wok or large skillet over medium-high heat until smoking; saute garlic and ginger until fragrant, 30 seconds to 1 minute. Add pork to wok; cook and stir until cooked through, 5 to 7 minutes. Transfer pork to a plate.
  • Pour remaining 2 tablespoons oil into the same wok over medium-high heat; saute chile peppers until well-coated with oil and fragrant, about 2 minutes. Add pork to chile peppers and generously season with salt. Cook and stir mixture until peppers are tender, 5 to 7 minutes more. Mix enough soy sauce into pork mixture to add color and taste for desired saltiness.

Nutrition Facts : Calories 198.2 calories, CarbohydrateContent 4.1 g, CholesterolContent 50.4 mg, FatContent 12.6 g, FiberContent 0.6 g, ProteinContent 16.9 g, SaturatedFatContent 2.9 g, SodiumContent 156.6 mg, SugarContent 1.5 g

HUNAN KUNG PAO RECIPE | ALLRECIPES



Hunan Kung Pao Recipe | Allrecipes image

This recipe is similar to a famous food chain! Serve over thick noodles.

Provided by JANHAR64

Categories     World Cuisine    Asian    Chinese

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 18

4 skinless, boneless chicken breast halves - cut into 1 inch cubes
20 peeled and deveined large shrimp (21 to 30 per pound)
4 teaspoons soy sauce
4 teaspoons rice wine
2 teaspoons sesame oil
1 tablespoon cornstarch
½ cup vegetable oil, divided
4 cloves garlic, minced
16 dried red chile peppers, cut in half
2 teaspoons Szechuan peppercorns
1 red bell pepper, sliced
1 green bell pepper, sliced
¼ cup dark soy sauce
2 tablespoons rice wine
2 teaspoons white sugar
1 cup salted peanuts
4 green onions, cut into 3 inch lengths
2 dashes sesame oil, or to taste

Steps:

  • Combine chicken and shrimp in a mixing bowl along with 4 teaspoons soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
  • Heat half of the vegetable oil in a wok over high heat. Stir in chicken mixture, and cook until chicken has turned white on the outside and is still a bit pink in the center, about 5 minutes. Remove chicken mixture and wipe the wok clean.
  • Heat remaining vegetable oil over high heat. Stir in garlic, and cook for a few seconds until garlic begins to turn brown. Stir in dried chiles and Szechwan peppercorns; cook and stir a few seconds until peppers begin to darken. Add red and green bell peppers, dark soy sauce, 2 tablespoons rice wine, and sugar. Bring to a boil and stir in chicken mixture. Cook until peppers are nearly tender and chicken is no longer pink in the center, about 5 minutes more. Stir in peanuts and green onion until green onion becomes limp. Stir in a few drops of sesame oil to serve.

Nutrition Facts : Calories 789.8 calories, CarbohydrateContent 21.1 g, CholesterolContent 228 mg, FatContent 51.9 g, FiberContent 5.4 g, ProteinContent 59 g, SaturatedFatContent 8 g, SodiumContent 1736.3 mg, SugarContent 6 g

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