Sichuan Pork with Bean Sprouts

Sichuan Pork with Bean Sprouts


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About this recipe: 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.


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

Prep:15min  ›  Cook:20min  ›  Extra time:10min marinating  ›  Ready in:45min 

  1. Marinade the pork with salt, soy sauce and the cornflour slurry. Let sit for 10 minutes.
  2. Blanch the soybean spouts in boiling water for 2 minutes and drain. Transfer to a large serving bowl.
  3. Place the oil, chillies, garlic and peppercorns in a wok and gently heat from cold, until fragrant. Set aside.
  4. 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.
  5. Add the pork, one slice of a time. Cook over high heat until the pork is cooked through. Turn off the heat.
  6. Transfer all contents in the serving bowl and place over the soybean spouts. Sprinkle with the fried chillies, peppercorns and garlic.
  7. Heat 1 tablespoon cooking oil in a clean wok to very hot and pour over the bowl. Serve promptly.


You can find chilli bean paste and soybean sprouts in Chinese/Oriental speciality shops. If unavailable, substitute ordinary bean sprouts.

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