Szechuan Pork Stir-fry

    Szechuan Pork Stir-fry


    75 people made this

    About this recipe: Control the chilli and you control the heat in this pork and vegetable stir-fry. Cubes of marinated pork are cooked quickly with ginger, carrots and mange-tout, and then flavoured with lime juice, soy, vinegar and sesame oil. Add chilli oil to taste.

    Serves: 4 

    • 2 tablespoons soy sauce
    • 1 tablespoon cornflour
    • 1 tablespoon water
    • 500g (1 1/4 lb) pork fillet, cubed
    • 1 lime, juiced
    • 1 tablespoon soy sauce
    • 2 tablespoons rice vinegar
    • 1 teaspoon cornflour
    • 3 teaspoons dark sesame oil
    • 1 tablespoon groundnut oil
    • 3 teaspoons minced fresh root ginger
    • 2 green chillies, chopped
    • 1 carrot, julienned
    • 75g (3 oz) mange-tout or sugar snap peas, julienned
    • 1 dessertspoon chilli oil
    • 1/2 bunch spring onions, chopped
    • 50g (2 oz) finely chopped peanuts

    Prep:45min  ›  Cook:15min  ›  Ready in:1hr 

    1. In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon cornflour and water. Mix all together until smooth and stir in the pork cubes. Cover and refrigerate for 30 to 45 minutes.
    2. In a small bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornflour and sesame oil. Mix together and set aside.
    3. Remove pork and marinade from refrigerator. In a large frying pan or wok, heat groundnut oil until hot. Stir in ginger and chillies and stir-fry for 1 minute. Then stir in pork with marinade, carrots and mange-tout and stir-fry for 6 to 8 minutes or until pork is tender.
    4. Pour in lime mixture, reduce heat and simmer until sauce thickens, about 6 to 8 minutes. Remove from heat and stir in chilli oil, spring onions and peanuts. Serve!

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    Reviews (2)


    very good and easy to cook,try a wee bit of pepper and hot chilli powder - 15 Aug 2009


    Tasty and simple to cook. I would recommend half the total cooking time for really tender pork. I also added garlic and fresh coriander for a fresh taste. - 31 Aug 2012

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