Sichuan pickled vegetable is comfort food for a lot of Chinese people. It is also the key and soul in Sichuan cuisine. I learned how to make Sichuan pickled vegetable years ago. But I haven’t been quite successful until I brought back a Sichuan style pickle jar from my last trip back to China.
Making Sichuan pickled vegetable is like making Korean people making kimchi. Every family has its own secret and special flavor and taste. I learn from the best one I know: my mother-in-law who has been making them for dozens of years. Well, I will write another article on how to make Sichuan pickled vegetable at home. Today, I just want to focus on this popular minced pork dish which is quite popular on my family’s dinner table. O(∩_∩)O~
1 bowl of pickled cabbage (about 1/5 to 1/4 head cabbage)
10 to 12 red pickled chilies
200 to 250 minced pork
2 gloves of garlic
1 teaspoon Sichuan peppercorns
8 to 10 dried chilies (yes, I know, we love spicy food)
1 to 2 teaspoons sugar
1 tablespoon rice cooking wine
1 to 2 tablespoons soy sauce
salt and freshly ground black pepper to taste
2 to 4 tablespoon cooking oil
Dice the pickled cabbage, pickled chilies and dried chilies. Peel and slice the garlic.
Heat a wok over high heat. Add oil, garlic, Sichuan peppercorns, dried chilies and pickled chilies. Sautee for a minute, add minced pork, black pepper, cooking wine and soy sauce. Stir fry them over high heat until the pork is golden brown. It is time to add diced pickled cabbage, sugar and salt.
Stir fry everything together on high heat for 2 to 3 minutes; remove from heat and serve immediately.
This dish goes really well with cooked rice. Remember to prepare extra rice when making this dish because the rice will go really fast! O(∩_∩)O~