Xiangxi Grandma's Vegetable
A traditional home-style dish from the Xiangxi region in Hunan, made with mixed pickled vegetables chopped and stir-fried with chilies and ground pork. Savory, sour, and spicy, it pairs perfectly with rice or porridge.
Ingredients
11 items- Mixed pickled vegetables (Grandma's vegetable) 200g
- Ground pork belly 100g
- Green chili peppers 2
- Red chili peppers 2
- Garlic 3 cloves
- Ginger 1 small piece
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tsp
- Sugar 1/2 tsp
- Cooking wine 1 tbsp
- Cooking oil 2 tbsp
Nutrition
Steps （7 steps）
Soak the pickled vegetables in warm water for 10 minutes, then squeeze dry and chop finely. Cut the pork belly into small dices. Slice the chilies into rings. Mince the garlic and ginger.
Heat a dry wok over low heat, add the chopped pickled vegetables and dry-fry for 2-3 minutes until moisture evaporates and aroma releases. Remove and set aside.
Add 1 tbsp oil to the wok over medium heat. Add the ground pork and stir-fry quickly until it changes color and renders fat (about 2 minutes). Splash in the cooking wine around the edges to remove any gamey smell.
Push the pork to one side, add the minced garlic, ginger, and chili rings. Stir-fry over high heat for 30 seconds to bloom the aroma, then mix everything together.
Add the dry-fried pickled vegetables and stir-fry over high heat for 1 minute. Add light soy sauce, dark soy sauce, and sugar. Stir well to combine.
Taste and adjust salt if necessary (the pickled vegetables are already salty). Add a splash of water (about 2 tbsp), cover, and simmer on medium heat for 30 seconds to let the flavors meld.
Increase heat to high to reduce any remaining liquid. When the dish looks glossy and fragrant, turn off the heat. Garnish with chopped green onion if desired. Serve.
Tips
The pickled vegetables are already salty, so be careful with additional salt. Rendering the pork fat adds richness. Dry-frying the pickles removes excess moisture and deepens flavor.
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