3 tbsp. Vegetable Oil
4 Arbol Chilies
1 Burdock Root, finely julienned
2 Carrots, finely julienned
1 lb. Pork Butt, julienned
2 tbsp. Soy Sauce
0.55 oz. Ginger, minced
3 cloves Garlic, minced
2 tsp. Black Vinegar
1. Over high heat, add oil and chilis to a large wok. Once the chilis start to blister, add the burdock root. Stir and keep the wok moving. Cook the burdock for about four minutes until burdock starts to darken and gets softer.
2. Add carrots and continue cooking another minute or two until carrots soften. Remove veggies from wok and reserve.
3. Add pork to hot wok, season well with white pepper. Once pork starts to sear add soy sauce. Once pork is cooked rare, remove any excess fat and add garlic and ginger. Cook another minute. Add reserve vegetables and vinegar.
4. Continue cooking until pork starts to caramelize and you can really hear the wok sizzling. Remove the chilis and use as garnish. Serve hot with rice.