Sichuan Pork Stir Fry

Sichuan Pork Stir Fry


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About this recipe: This is a deliciously spiced pork dish. Tender pork is stir-fried with stem lettuce in a fiery chilli sauce. Enjoy with freshly cooked white rice.


Serves: 1 - 2

  • 200g lean pork, cut into 1.25cm cubes
  • 1/4 teaspoon salt
  • 1 teaspoon rice wine (sake)
  • 1 teaspoon cornflour, dissolved in 2 teaspoons water, divided
  • 50g stem lettuce, skinless (or cucumbers), cut into 1.25cm cubes
  • 1 pinch salt
  • 2 teaspoons soy sauce
  • 1/2 teaspoon black vinegar
  • 1/2 teaspoon sugar
  • 2 tablespoons chicken stock or water
  • 3 1/2 tablespoons vegetable oil
  • 20g pickled red chillies, finely chopped
  • 2 teaspoons chilli bean sauce, such as Lee Kum Kee's toban djan
  • 3 spring onions, diced
  • 1 (2cm) fresh ginger, sliced
  • 2 cloves garlic, sliced

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Combine pork, salt, rice wine and half of the cornflour slurry in a bowl. Mix well and marinate for a few minutes.
  2. In another bowl, mix together the stem lettuce with a pinch of salt. Set aside.
  3. Combine the soy sauce, vinegar, remaining cornflour slurry, sugar, chicken stock in a bowl and blend well to make the sauce. Set aside.
  4. Heat the oil in a wok over high heat. Add the pork and stir fry for 3-4 minutes. Add the pickled chillies and chilli bean paste and stir until the oil turns red.
  5. Add the spring onions, ginger and garlic and stir-fry until fragrant. Stir in the lettuce and fry until tender.
  6. Pour in the sauce mixture and toss until the sauce is thickened. Transfer to a dish and serve.


Stem lettuce, rice wine, pickled red chillies, chilli bean sauce and black vinegar can be purchased in Chinese/Oriental speciality shops or online.

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