Ingredients

The following ingredients have 4 Servings
  • ¼ cup oil
  • 1-3 fresh or dried red chilis
  • 2 tablespoons ginger
  • ½ teaspoon Sichuan peppercorn powder
  • 5 cloves garlic ((chopped))
  • 8 ounces ground pork
  • 2 tablespoons Shaoxing wine
  • ½ teaspoon sugar
  • ½ teaspoon white pepper
  • 1 tablespoon soy sauce ((plus more to taste))
  • ½ teaspoon sesame oil
  • 2 tablespoons Lao Gan Ma Black Bean Chili Sauce
  • 8 oz. dried spaghetti ((cooked according to package instructions))
  • ⅓ cup chopped peanuts ((optional))
  • 1 scallion ((chopped))
  • A big handful or two of any leafy green vegetable

Instruction

  • Pour ¼ cup oil into the wok over medium heat and add the chilis. Let the peppers infuse the oil for 1 minute. Add the minced ginger and Sichuan peppercorn powder, if using, and fry for another minute.
  • Add the minced garlic and cook for another 30 seconds. Then add the ground pork. Stir until just cooked through, breaking up any big chunks. Next, add 2 tablespoons Shaoxing wine, ½ teaspoon of sugar, ½ teaspoon white pepper, 1 tablespoon soy sauce, and ½ teaspoon sesame oil. Then add 2 heaping tablespoons of the black bean hot sauce. Stir and cook for a minute.
  • Turn the heat up to high and add the cooked spaghetti, peanuts, scallions, and leafy veggies. Quickly stir fry for a few minutes to heat them through. Stir fry to combine, moving quickly so the spaghetti doesn’t stick to the wok. Cook until the veggies are wilted/just cooked through.
  • Serve immediately!