Sichuan Pork with Bean Sprouts
45 min
This is a popular Chinese stir fry, which can be made with either pork or beef. Soybean sprouts are topped with pork cooked in a spicy chilli sauce and then garnished with fried chillies, Sichuan peppercorns and garlic.
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Ingredients
Makes: 3 - 4 servings
- 400g pork fillet, thinly sliced
- salt, to taste
- soy sauce, to taste
- 1 teaspoon cornflour, dissolved in 1 teaspoon water
- 1 small bunch soybean sprouts, rinsed
- 3 tablespoons oil, divided
- 20 dried red chillies
- 4 cloves garlic, finely chopped
- 20 Sichuan peppercorns
- 1 (2cm) piece fresh ginger, finely chopped
- 1 tablespoon chilli bean paste
- 250ml water or as needed
Method
Prep:15min ›
Cook:20min ›
Extra time:10min marinating ›
Ready in:45min
- Marinade the pork with salt, soy sauce and the cornflour slurry. Let sit for 10 minutes.
- Blanch the soybean spouts in boiling water for 2 minutes and drain. Transfer to a large serving bowl.
- Place the oil, chillies, garlic and peppercorns in a wok and gently heat from cold, until fragrant. Set aside.
- In the same wok, stir-fry the ginger and chilli bean paste until the oil is deep red. Pour in 250ml water and bring to the boil.
- Add the pork, one slice of a time. Cook over high heat until the pork is cooked through. Turn off the heat.
- Transfer all contents in the serving bowl and place over the soybean spouts. Sprinkle with the fried chillies, peppercorns and garlic.
- Heat 1 tablespoon cooking oil in a clean wok to very hot and pour over the bowl. Serve promptly.
Ingredients
You can find chilli bean paste and soybean sprouts in Chinese/Oriental speciality shops. If unavailable, substitute ordinary bean sprouts.
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