One of our favorite places to eat authentic Taiwanese food in the US is Sinbala in Arcadia, CA. They have a dish called “spicy stir-fried with spicy” (辣炒辣, or la4chao3la4), which to my understanding means that it should contain peppers, peppers, and more peppers. Sinbala’s rendition was not very spicy, but it had a nice flavor. My dad remarked, “this would be easy to make at home!” So, here I am.

Disclaimer: I have no idea what the most “authentic” way to make this dish is. Many a google search in Chinese left me with no definitive answer. If you can eat the entirety of the amount that this recipe makes in one sitting, spicy props to you.

I am thankful to be able to take this picture in the DAYTIME with natural light! HURRAY.

Spicy Pepper Stir Fry
Makes around 1 cup


3 Tbsp chili oil or canola oil
1 1/2 Tbsp minced garlic
1 Tbsp minced ginger
1/4 cup string beans, finely chopped
20 Thai chili peppers, finely chopped
1 jalapeno, finely chopped
3 Tbsp finely chopped dried+salted radish (luo2buo1gan1 萝卜干)- optional if you can’t find it
1/4 tsp salt
1 tsp soy sauce


1) Add the chili oil to pan and add ginger and garlic while the oil is still cold. Heat the oil to medium high and stir until the ginger and garlic are fragrant, or until you can smell them.

2) Add the string beans, peppers, and radish, and stir fry until the string beans are just cooked, or longer if you like them softer.

3) Add salt and soy sauce.

4) Serve hot, at room temperature, or cold, with hopefully plenty of hot rice!