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Spicy Szechwan Sauteed Pork

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  Soy sauce 15 Milliliter (1 Tablespoon)
  Wine 15 Milliliter (1 Tablespoon)
  Sugar 1⁄2 Teaspoon
  Sesame oil 3⁄4 Teaspoon
  Cornstarch 1 1⁄2 Teaspoon
  Pork tenderloin 6 Ounce, cut into 1/2inch 1.5 cm cubes (168 Gram)
  Oil 30 Milliliter (2 Tablespoon)
  Ginger slice 3 , shredded
  Garlic 1 Clove (5 gm), chopped
  Crushed dried pepper 1⁄2 Teaspoon
  Toasted and crushed szechwan pepper 1⁄4 Teaspoon
  Onion 1 Medium, cubed
  Hot bean paste/Chili sauce 2 Teaspoon
  Stock 60 Milliliter (4 Tablespoon)
  Cornstarch solution 1⁄2 Teaspoon

1. Marinate pork for 30 minutes.
2. Heat oil in hot wok over high heat with ginger, garlic, dried red pepper and Szechwan pepper, stirring for 15 seconds. Add pork cubes and stir-fry for 21/2-3 minutes. Sprinkle with broth if mixture gets too dry. Add remaining ingredients except cornstarch. Stir for another 2-3 minutes. Add extra soup stock if too dry. Thicken with cornstarch

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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