La Jiao Chao Chang (stir-fried Pork Intestines With Chili)
La Jiao Chao Chang, or Stir-Fried Pork Intestines with Chili, is a classic dish in Guizhou Cuisine known for its bold flavors and unique texture. This dish is perfect for those who enjoy spicy and adventurous flavors.
Ingredients
- 500g pork intestines, cleaned and sliced
- 3 tbsp vegetable oil
- 5-6 dried red chilies, chopped
- 3 cloves garlic, minced
- 1 inch ginger, julienned
- 2 green onions, chopped
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tsp sugar
- Salt to taste
Instructions
- Heat 2 tbsp of vegetable oil in a wok over high heat.
- Add the pork intestines and stir-fry for 5-6 minutes until they are cooked through. Remove from the wok and set aside.
- Heat the remaining vegetable oil in the wok and add the dried red chilies, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant.
- Return the pork intestines to the wok and add the Shaoxing wine, soy sauce, sugar, and salt. Stir-fry for another 2-3 minutes.
- Add the green onions and stir-fry for an additional minute.
- Transfer to a serving dish and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Wok Cutting board Knife Serving dish
Tools
Stovetop
Serving suggestions
Serve La Jiao Chao Chang with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For a milder version, remove the seeds from the dried red chilies before chopping.
Cost
$15