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Szechuan Pork

chef.expert's picture
Ingredients
  Pork fillet 1 Pound (500 Gram, Tenderloin)
  Groundnut oil/Vegetable oil 3 Tablespoon
  Green pepper 1 , cored, deseeded and cut lengthways into strips
  Root ginger 1 Inch, peeled and chopped
  Garlic 2 Clove (10 gm), finely chopped
  Green chilies 2 , deseeded and chopped
  Canned bamboo shoots 8 Ounce, sliced, drained (250 Grams)
  Corn flour 2 Teaspoon
  Chicken stock/Water 6 Tablespoon (Cold)
  Chili sauce 2 Tablespoon
  Dry sherry/Sherry vinegar 2 Tablespoon
  Sherry vinegar 2 Tablespoon
  Soy sauce 1 Tablespoon
  Dark brown sugar 2 Teaspoon (Soft)
  Salt 1 Pinch
Directions

GETTING READY
1. Keep pork in a poly bag and place it in the freezer for about 1 hour until just frozen.
2. Cut the meat diagonally into 5 mm thick slices.
3. Cut the slices into thin strips.
4. In a jug, mix corn flour with 2 tablespoons of stock or water.
5. Add the remaining stock or water and rest of the sauce ingredients.
6. Stir well to combine.

MAKING
7. In a wok or deep frying pan, heat oil over moderate heat until just hot.
8. Add pork and stir-fry briskly over high heat for 2-3 minutes.
9. With the help of a slotted spoon, remove the pork and set aside on a plate.
10. Add green pepper, ginger, garlic and chillies and stir-fry for 1 minute.
11. Pour in the sauce mixture and bring it to boil over a high heat.
12. Cook with constant stirring until the sauce thickens and turns glossy.
13. Return the pork and the juices to the wok.
14. Stir-fry over a high heat for 1-2 minutes until the pork is tender and the bamboo shoots are hot.

SERVING
15. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Dry Curry
Ingredient: 
Pork
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
3

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