Szechuan Pork Stir-fry

    Szechuan Pork Stir-fry


    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.

    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

    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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