Put the pork belly in a pan and cover with cold water. Add ginger. Cut the white ends from the green onions and add those as well, followed by the cooking wine and peppercorns.
Bring the water to a boil for 20 minutes. Immediately transfer pork to cold water and soak for 10 minutes.
Cut green onions, leek, carrot and pepper into 1” slices. Slice garlic and chili peppers.
Thinly slice pork belly.
Heat vegetable oil in a heavy skillet or wok. Add pork belly and cook until all the fat has been rendered. Add bean sauce, crushed pepper, sugar and soy sauce. Cook and stir until well incorporated.
Put carrots in the pan and saute them for a minute or two. Add leek, garlic and bell pepper and chili peppers. Saute until the vegetables are cooked to your preference, adding green onions in the last few minutes.
Serve with rice or noodles, if desired.
Hack: You can replace the carrot and pepper with whatever vegetables you prefer or have on hand.
Hack: You can substitute sweet bean paste or hoisin sauce for the sweet bean sauce.
Hack: Leftovers can be stored, tightly covered, in the refrigerator for up to 5 days or frozen in serving-sized portions for up to 3 months
Hack: Check the produce department for loose, single carrots. If you don’t see them, ask a clerk if they’re available.
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In a heavy saute pan or wok, heat 3 tbsp oil and ginger slices. Add chicken and saute until no longer pink. Remove chicken and ginger from the pan.
Add 2 tbsp oil to saute pan. Saute onion and pepper until just beginning to cook through but still has a crunch. Add chicken and sauce to pan and heat through.
Serve over rice.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in servings-sized portions for up to 3 months.
Hack: Place leftover rice while still warm (to retain moisture) in serving-size containers and freeze for up to 3 months.
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In a bowl, combine the first 8 ingredients (water through peppercorns) and set aside.
Heat oil in a large skillet over medium-high heat. Cook green onion and garlic for 30 seconds. Add shrimp to pan and toss to coat with oil. Add sauce and cook, stirring constantly, until sauce is bubbly and thickened.
Serve over rice.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
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Did you know? Shrimp is a healthy addition to your diet. It provides a high amount of nutrients that aren’t abundant in other foods!
Do you have some cooked shrimp left? Check out this quick and easy tomato and shrimp salad!