why make this recipe
Spicy stir-fried pig ears are a unique dish that brings bold flavors to your table. They’re chewy, satisfying, and packed with spices that delight the senses. If you’re looking to try something different or just want to impress your friends with a new dish, this recipe is for you. It’s also a great way to explore a traditional cuisine that may be new to you!
how to make Spicy Stir-fried Pig Ears
Ingredients
- 1 pound pig ears, cleaned and pre-cooked, sliced into thin strips
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 3-4 scallions, thinly sliced (white and green parts separated)
- 2-3 dried red chilies, chopped (or more, to taste)
- 1-2 fresh red chilies, thinly sliced (optional, for extra heat)
- 1 teaspoon Sichuan peppercorns (optional)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Shaoxing rice wine (optional)
- 1 tablespoon sugar (or to taste)
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Cooking oil
Directions
- Ensure your pig ears are thoroughly cleaned and pre-cooked. Slice them into thin strips.
- Heat oil in a wok or large skillet over medium-high heat. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- Add the dried red chilies and Sichuan peppercorns if using, stir-fry for another 30 seconds. Then, add the fresh chilies if using.
- Add the sliced pig ears to the wok and stir-fry for 2-3 minutes until heated through.
- Pour in the soy sauce, rice vinegar, Shaoxing rice wine if using, and sugar. Stir-fry for another minute.
- Slowly pour in the cornstarch slurry, stirring constantly until the sauce thickens.
- Add the sliced scallions (white parts first, then green parts at the end) and stir-fry briefly to combine. Serve immediately.
how to serve Spicy Stir-fried Pig Ears
This dish is best served hot. It makes a fantastic appetizer or can be served as part of a larger meal. Pair it with steamed rice or a simple salad to balance the bold flavors. Enjoy it with friends and family for a tasty and exciting dining experience!
how to store Spicy Stir-fried Pig Ears
If you have leftovers, you can store them in an airtight container in the refrigerator. They will stay fresh for about 2-3 days. To reheat, simply stir-fry them briefly in a pan or microwave until warmed through.
tips to make Spicy Stir-fried Pig Ears
- Make sure to clean the pig ears thoroughly to remove any remaining bits.
- Adjust the number of chilies based on your heat preference.
- Using Sichuan peppercorns adds an extra layer of flavor, but you can skip them if you want a milder dish.
- Stir continuously while adding the cornstarch slurry to prevent lumps.
variation
You can customize this dish by adding vegetables like bell peppers, carrots, or bok choy. Feel free to experiment with different sauces or spices to suit your taste.
FAQs
Q: Can I use fresh pig ears instead of pre-cooked?
A: Yes, but you’ll need to boil them until tender before proceeding with the recipe.
Q: What can I use if I don’t have Sichuan peppercorns?
A: You can omit them or substitute with black pepper for a simpler flavor.
Q: How can I make this dish less spicy?
A: Use fewer dried red chilies and skip the fresh chilies to reduce the heat level.
Spicy Stir-fried Pig Ears
Ingredients
Main ingredients
- 1 pound pig ears, cleaned and pre-cooked, sliced into thin strips Ensure they are thoroughly cleaned.
- 2-3 cloves garlic, minced
- 1 inch piece of ginger, minced
- 3-4 pieces scallions, thinly sliced (white and green parts separated)
- 2-3 pieces dried red chilies, chopped (or more, to taste) Adjust based on heat preference.
- 1-2 pieces fresh red chilies, thinly sliced (optional) Add for extra heat.
- 1 teaspoon Sichuan peppercorns (optional) Adds an extra layer of flavor.
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Shaoxing rice wine (optional)
- 1 tablespoon sugar Adjust to taste.
- 1 teaspoon cornstarch mixed with 2 tablespoons water Prepare the slurry for thickening.
- to taste cooking oil For stir-frying.
Instructions
Preparation
- Ensure your pig ears are thoroughly cleaned and pre-cooked. Slice them into thin strips.
Cooking
- Heat oil in a wok or large skillet over medium-high heat. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- Add the dried red chilies and Sichuan peppercorns if using, stir-fry for another 30 seconds. Then, add the fresh chilies if using.
- Add the sliced pig ears to the wok and stir-fry for 2-3 minutes until heated through.
- Pour in the soy sauce, rice vinegar, Shaoxing rice wine if using, and sugar. Stir-fry for another minute.
- Slowly pour in the cornstarch slurry, stirring constantly until the sauce thickens.
- Add the sliced scallions (white parts first, then green parts at the end) and stir-fry briefly to combine. Serve immediately.