chopped chili – yummy food share

Fiery Pork Liver with Aromatic Garlic Shoots

2025-10-08

If you’re searching for a weeknight dinner that explodes with flavor but comes together in under 15 minutes, you’ve just found your new favorite recipe. This stir-fry is a masterclass in speed and taste, transforming humble pork liver into an incredibly tender, savory, and spicy delight. The magic lies in a classic stir-frying technique that creates a velvety texture on the liver while keeping it juicy inside. With a fiery kick from chopped chilies and the fresh, mild bite of garlic shoots, this dish is both deeply satisfying and wonderfully simple. Forget any past experiences with tough, overcooked liver; this method is foolproof and will show you just how delicious it can be. Here is what you’ll need to create this fantastic dish. Don’t worry if you can’t find every single ingredient; I’ve included some easy-to-find substitutions that work beautifully. Ingredients: Pork Liver: About 1/2 lb (or 250g), sliced thinly. Chicken livers are also a great substitute if you prefer. Garlic Shoots: 1 cup, chopped into 2-inch lengths. Garlic shoots are the green stems of the garlic plant and have a mild, sweet garlic flavor. If you can’t find them, you can easily substitute with the green parts of 4-5 scallions (spring onions) or even thinly sliced leeks. Chopped Chili Paste (Duo Jiao): 1 heaping tablespoon. This is a key ingredient that provides both heat and a tangy, savory flavor. It’s a fermented chili condiment you can find in most Asian markets. If unavailable, a good substitute is Sambal Oelek, or you can mix freshly minced red chili with a pinch of salt and a tiny splash of white vinegar. Ginger: 3-4 thin slices. Cornstarch: 1 tablespoon. This is our secret weapon for tender liver! Cooking Oil: 2 tablespoons (a neutral oil like canola, vegetable, or avocado oil is best)….

Savory Chili Garlic Pork Bones

2025-09-09

If you’re searching for a dish that delivers an explosion of flavor without demanding hours of complex work in the kitchen, you’ve just found your new favorite. This recipe transforms humble pork bones into a culinary masterpiece that is fall-off-the-bone tender, coated in a rich, savory, and moderately spicy sauce. Ready in about an hour, its preparation is surprisingly straightforward, making it an ideal choice for a comforting weeknight meal or an impressive weekend treat. The magic lies in a two-part process: first, pressure cooking the bones to achieve ultimate tenderness, then finishing them in a quick, flavor-packed stir-fried sauce. The result is a deeply satisfying dish with a delightful kick that will have everyone reaching for more. Here’s everything you’ll need to get started. The ingredient list is simple, and I’ve included some easy-to-find alternatives for those who might not have an Asian market nearby. For the Pork: Pork Bones: About 2 lbs (or 1 kg). Look for meaty bones like neck bones, riblets, or pieces from a pork shoulder. Water: For boiling and pressure cooking. For the Sauce: Peanut Oil: 2 tablespoons. You can substitute with any neutral cooking oil like canola, vegetable, or sunflower oil. Garlic: 1 whole head, about 8-10 cloves. Chopped Chili Paste (Duo Jiao): 3-4 tablespoons, adjust to your spice preference. This is a special salted and fermented chili paste that provides a unique tangy heat. If you can’t find it, a fantastic substitute is Sambal Oelek, which is widely available. You could also use fresh minced red chilies mixed with a pinch of salt. Oyster Sauce: 2 tablespoons. This adds a deep, savory, umami flavor. Available in the international aisle of most supermarkets. Sugar: 1 tablespoon. Plain white sugar works perfectly to balance the saltiness and heat. Water: 1 cup (about 240 ml)….