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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