This was the best dinner I ever done made. We watched the Iron Chef Run-offs New Years Eve and Iron Chef Chen did some fantash ground pork in hot bean sauce stir fry that actually looked like something I could make. I.E. I have a copy of “Henry Chung’s Hunan Style Chinese Cookbook”. Anyone familiar with Chinese food in San Francisco ought to know Henry’s Hunan. Worst decor, best damn food you will EVER eat. The cookbook dates back to the 80’s, so the recipes are a little less anglo-friendly (no chow mein recipes and a lot of the chicken still has the bone in). This is the most exquisite food, and everything, and I mean EVERYTHING is hot and spicy.
So, here it is, the best food in the world!
Mrs. Meathead’s Hunan Whoopdie
Inspired by Iron Chef Chen! With guidance from Henry’s Hunan Cookbook (the best hunan in the wooooorld!).
1 lb ground pork from hippy store butcher
Marinade
1 tbsp cornstarch
1/2 teaspoon black pepper
2 tbsp soy sauce
few drops vegetable oil
1 cup vegetable oil (I actually didn’t measure though, this is guessing)
1 red bell pepper
A whole buncha long green beans
1/2 cup sliced carrots
1/2 cup sliced wood ears
1 tablespoon fermented black beans
1 tablespoon hot bean sauce
1 tablespoon minced garlic
1 tablespoons grated ginger
1 teaspoon hot red pepper powder
1 pickled chili
1/2 cup chicken broth
1 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons white wine
1 tablespoon liquid cornstarch (1/2 tbsp cornstarch 1/2 water)
Mix marinade up with ground pork and let sit for a few minutes.
Heat wok til piping hot, add 1/3 – 1/2 cup of veggie oil. When smoking hot add green beans and stir fry a few minutes until wrinkly. Set aside and drain. Dump oil and wipe out wok.
Add 1/4 cup veggie oil, heat, add marinated ground pork. Stir fry. About half way through add chili pepper, garlic and ginger. When pork is just about not-pink add carrots, bell pepper, black beans, hot red pepper powder. Add broth and cook for 1 minute.
Add soy sauce, vinegar, wine; cook for 5 minutes stirring constantly. Add liquid cornstarch to thicken the gravy, then add the green beans and wood ears and stir.
Serve over perfectly steamed rice. It’s hoooooot!
Ha! Add pork and see what you have. I love ground pork.
I married an Iron Chef-ette.
What are wood ears?
They are the little slimy black things. You’ve probably had them in hot and sour soup in chinese restaurants. I always thought they were seaweed but they’re not! They’re mushrooms! Uncooked they feel like a bunch of large soft black mouse ears (or something). But they have a kind of seaweed rubbery texture when cooked. Very little flavor.
I usually get them at the Ranch 99 market, but Berkeley Bowl had them which was where I got these.
They have a wonderful texture, I love throwing them in spicey soup. They were great in the stir fry.