Sichuan Stir-Fried Pork

    30 min

    This is an aromatic and lightly spiced Chinese stir fry. Pork is stir-fried with garlic shoots, chilli bean paste and salted black beans. Enjoy with freshly cooked rice.

    4 people made this

    Serves: 1 

    • 150g skinless, boneless pork shoulder, with a thin layer of fat attached
    • 3 1/2 tablespoons vegetable oil
    • 1 pinch of salt
    • 1 1/2 tablespoons chilli bean paste (toban djan)
    • 1 tablespoon fermented salted black beans
    • 50g fresh garlic shoots, cut into 3cm lengths
    • 1 teaspoon soy sauce
    • 1 teaspoon sugar

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Slice pork shoulder into 4x3x0.2cm strips.
    2. Heat the oil into the wok until hot over high heat. Stir-fry the pork for 30 seconds, add the salt and cook until the fat is rendered.
    3. Push the pork to the edges of the wok. Add the chilli bean paste and black beans to the centre of the wok and stir-fry until fragrant.
    4. Stir the pork into the sauce. Add the garlic shoots, soy sauce and sugar. Stir-fry thoroughly until the garlic shoots are wilted. Serve.


    Garlic shoots (leaves), fermented salted black beans and chilli bean paste (toban djan) can be purchased in Chinese/Oriental speciality shops or online.

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