Chinese Cuisine Witch's Sichuan-style Spicy Jajang

• 1/2 onion
• 1/4 zucchini
• 1 potato
• 1/8 cabbage
• 150g pork
• 1 green onion
• 2 tbsp doubanjiang
• 1 tbsp oyster sauce
• 1 tbsp chili oil
• 1 tbsp sugar
• a pinch of black pepper
• 1 tbsp starch
• 2 tbsp water

Recipe 🍳

Cooking tips 💡

• Adding all the vegetables at once lowers the pan temperature and releases moisture, so add them in small batches while maintaining high heat.
• Frying the doubanjiang in oil like a deep-fry brings out the rich, nutty flavor of the bean protein and a smoky, burnt aroma.
• The finished jajang thickens as it cools, so adjust the amount of starch slurry accordingly.

Recommended for 🙋

• ⭐people who enjoy spicy Chinese dishes.
• ⭐those who want to make a smoky, wok-charred jajang at home.
• ⭐those looking for a unique, hearty one-bowl meal.