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Ingredients

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

Nutrition Info

198.2 calories carbohydrate: 4.1 g cholesterol: 50.4 mg fat: 12.6 g fiber: 0.6 g protein: 16.9 g saturatedFat: 2.9 g servingSize: - sodium: 156.6 mg sugar: 1.5 g transFat: : - unsaturatedFat: : -

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.

5 servings

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