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Hong San Duo : A Chinese Dish for Tomato Season!

Last night for dinner I prepared a traditional dish from the Chinese province of Yunnan and thought I’d share it here.  Yunnan is a fascinating region located in the southwest part of the country, sharing its borders with Tibet, Burma, Laos and Viet Nam.  The province is home to many minority groups and a cuisine that scrumptiously combines the flavors of South East Asia and greater China.

Hong San Duo with brown rice and blanched bok choy with garlicky oyster sauce.

A friend of mine, with the very fitting English name of Jazzy, hails from Yunnan and, now in Beijing, she has been giving me cooking lessons in her home kitchen the way her mother and grandmother taught her.  This dish, Hong San Duo – best translated as Red Triple Mince – will be absolutely delicious in the U.S. this time of year as one of its three principle ingredients is the tomato.  In Yunnan, Jazzy tells me, the utmost care is given to select the finest ingredients and they are prepared without too much fanfare or spice, the focus instead is on fresh, natural flavor.  In this dish, the tomato does the work.  Well, you do the work, too, because there’s a lot of mincing involved but it’s an easy and delicious dish – and not what you think of when you think Chinese!


Recipe: Hong San Duo (“Red Triple Mince”)

Summary: A fresh and simple dish from Yunnan Province, China.


  • One 1/4 lb tomato
  • One long green pepper
  • 1/4 lb pork
  • 2 cloves garlic, minced or pressed
  • 1/2 t. salt
  • 1/2 t. light soy sauce
  • 1 1/2 t. + 1 T. vegetable oil


  1. First, mince the pepper. Cut the stem off, but leave the seeds. When you think you’ve minced it enough, keep going for a minute or two until you’ve got a pile of teeny tiny pepper bits. Move to one side of a plate.
  2. Next, peel the tomato and mince. Move to a bowl.
  3. Dry your cutting board.
  4. Now for the fun: mincing the pork. Cut off and discard any very fatty bits and slice the pork very thin, then just start whacking away until you achieve a very fine mince. A cleaver will come in handy for this!
  5. It’s time to cook! Make sure all of your ingredients are handy because this part goes fast.
  6. Heat a wok or large frying pan over medium-high heat until it is “smoking,” then heat 1 1/2 t. vegetable oil and stir fry the pork until it is not quite cooked, remove from pan.
  7. Add 1 T. vegetable oil and when it’s hot, add garlic, cooking for 30 seconds until it becomes fragrant.
  8. Next add the pepper and cook with the garlic for about a minute, then add the tomato, leaving its juice behind in the prep bowl.
  9. Add the salt and mix it all together, then return the pork to the pan, add the soy sauce and stir fry for about 2 minutes until the pork is cooked all the way through.
  10. Have a little taste and add more salt or soy sauce if necessary, and then it’s ready to serve hot with rice.


Long green peppers have a little bit of a kick to them, if you can’t find one substitute a green bell pepper and add a pinch of chili powder if you’d like to make up for the spiciness.

Please note, there is no need to be terribly specific when it comes to measuring ingredients for this dish. Equal parts tomato, pepper and pork with seasonings to taste and you’ll be fine.

Preparation time: 20 minute(s)

Cooking time: 5 minute(s)

Diet tags: Reduced carbohydrate, High protein, Gluten free

Number of servings (yield): 2

Culinary tradition: Chinese

Calories: 207

Fat: 14

Protein: 13

My rating 5 stars:  ★★★★★ 1 review(s)

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