Tears of Joy – Spicy Pork Stiry Fry with Chilli Oil:
There is, apparently, a traditional Sichuan recipe called ‘Tear in Eye’ which comprises rice noodles, chillis, crumbled peanuts sichuan pepper and scallion. I’ve googled. I can’t find it. But I can find reference to a dish served in a Chinese restaurant in the US which looks pretty much like the same thing. It’s served cold and uses those big, flat rice noodles that are really best made fresh. It looks great, though not what I want to eat at this time of year….so, encouraged by Lee Kum Kee who make the wonderful Chiu Chow Chilli Oil, I set about creating my own Spicy Pork Stir Fry with a base of the Tear in Eye ingredients of rice noodles, scallion, peanuts, Sichuan peppercorns and Chiu Chow Chilli Oil
My first stop was to visit my local Chinese supermarket, where the staff looked slightly confused when I talked about the dish. I asked them what they would do if they were asked to make a variation on that theme.
Use pork – it will work well with the chilli – and maybe add some peas or fresh greens.
So, perhaps this spicy pork stir fry is really their dish?
I bought some pre-cooked Chinese roast pork which needed to be steamed before being used. Once steamed it tasted just like the little morsels of pork you find in a special fried rice. And, shredded, it looked like a fitting ingredient for the wok. I prepared some rice noodles. I crumbled some roasted peanuts. I sliced a scallion or two. And, in a fit of uberlaziness, I poured out a portion of frozen peas!
That’s it really. All you need to do at this point is cook.
Here’s how to have tears of joy at home.
- 50 g roast pork
- 1-2 scallion
- 15 g roasted peanuts
- 1 tsp lee kum kee chiu chow chilli oil
- 1 tbsp cooking oil
- 50 g rice noodles (dried)
- 1/2 tsp sichuan black peppercorns
- 50 g peas frozen or fresh
shred the pork
slice the scallion neatly
chop the peanuts
make up the rice noodles by adding boiling water and leaving for 5 minutes
meanwhile, heat the oil in a wok and add the scallion and Sichuan pepper. Stirfry for a minute
add the shredded pork and continue to cook for a minute
add the peas and continue to cook for a minute before stirring through the chiu chow chilli oil
serve the mixture over a portion of rice noodles, garnished with crumbled peanuts and, if required, more chiu chow chilli oil
What you get is a dish that may bring tears to your eyes or may bring tears of joy. It IS hot.
You can create variations by using chicken or beef and by adding more green vegetables to the wok. If you don’t have leftover roast pork, try a little pork tenderloin.
And you can, if your mouth is made of asbestos, add more chiu chow chilli oil when you serve this dish.
It is delicious. If you want a really low-calorie version make it with shirataki noodles which are slightly more ‘rubbbery’ than their rice cousins, but a lot more healthy than either rice or egg/wheat noodles.
Thinking of making this dish yourself? Why not pin the post for later