Szechuan Pork Stir-fry

    Szechuan Pork Stir-fry

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    1hr


    74 people made this

    About this recipe: Control the chilli and you control the heat in this pork and vegetable stir-fry. Cubes of marinated pork are cooked quickly with ginger, carrots and snowpeas, and then flavoured with lime juice, soya sauce, vinegar and sesame oil. Add chilli oil to taste.

    Ingredients
    Serves: 4 

    • 3 tablespoons (45ml) soya sauce
    • 1 tablespoon cornflour
    • 1 tablespoon (15ml) water
    • 500g pork fillet, cut into cubes
    • Juice of 1 lime
    • 2 tablespoons (30ml) rice vinegar
    • 1 teaspoon cornflour
    • 3 teaspoons (45ml) dark sesame oil
    • 1 tablespoon (15ml) vegetable oil
    • 3 teaspoons grated fresh ginger root
    • 2 green chillies, chopped
    • 1 carrot, peeled and cut into thin strips
    • 100g snowpeas, trimmed and cut into strips (or any green vegetable)
    • 1-2 teaspoons (5-10ml) chilli oil
    • 1/2 bunch spring onions, trimmed and chopped
    • 60g (1/2 cup) finely chopped peanuts

    Directions
    Prep:45min  ›  Cook:15min  ›  Ready in:1hr 

    1. In a medium bowl, combine 2 tablespoons (30ml) soy sauce, cornflour and water. Mix together until smooth and stir in the pork cubes. Cover and refrigerate for 30 to 45 minutes.
    2. In a small bowl combine the lime juice, remaining soy sauce, rice vinegar, cornflour and sesame oil. Mix together and set aside.
    3. Remove pork and marinade from refrigerator. In a large frying pan or wok, heat choice of oil until hot. Stir fry ginger and chillies for 1 minute.
    4. Add pork with marinade, carrots and snowpeas and stir-fry over high heat for 6 to 8 minutes or until pork is tender.
    5. Pour in the lime mixture, reduce heat and simmer until sauce thickens, about 6 to 8 minutes. Remove from heat and stir in chilli oil, spring onions and peanuts. Serve with cooked rice or noodles.

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