Sichuan Pork Stir Fry
Mid-week meals just got tastier with this quick and easy pork stir-fry. Featuring tender pork, crispy vegetables and a spicy sauce, it’s the answer to your “what to have for dinner” dilemmas.
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
For the Marinade
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp cornflour
1 clove garlic, minced
1 tsp Sichuan pepper, ground
500 g pork steaks, cut into 1-centimetre strips
For the Stir Fry
½ cup chicken or vegetable stock
2 tbsp brown sugar
2 ½ tbsp soy sauce
2 tbsp rice wine vinegar
1 tsp cornflour
1 tsp sesame oil
3 tbsp vegetable oil, divided
2 cloves garlic, minced
2-centimetre piece of fresh ginger, peeled and finely grated
1 tsp chilli paste
2 carrots, peeled and cut into thin strips
1 green capsicum, cut into thin strips
1 cup snow peas
½ cup sliced spring onion, green part only
2 tbsp toasted sesame seeds
How do I make it?
Whisk all marinade ingredients together in a small bowl. Add pork and set aside while you prepare the remaining ingredients.
Whisk together chicken stock, brown sugar, soy sauce, rice wine vinegar, cornflour and sesame oil in a bowl and set aside.
Heat 2 tbsp vegetable oil in a wok or large frying pan over medium-high heat. Add pork and marinade and stir fry for 5 minutes, or until pork is cooked through. Transfer to a bowl.
Wipe wok and add remaining 1 tbsp vegetable oil. Add garlic, ginger and chilli paste and cook for 30 seconds, then pour in chicken stock mixture and cook, stirring constantly until the sauce thickens. Add carrots, capsicum and snow peas, and cook for 2 minutes, then return pork to the pan and cook for a further 1 minute. Remove from heat and toss in spring onion and stir.
Sprinkle with sesame seeds and serve immediately.
