Szechuan spiced pork stir-fry

Szechuan spiced pork stir-fry


4 people made this

About this recipe: If you don't have Szechuan spices, use five-spice powder for this satisfying Chinese stir-fry with noodles, cashews, mange-touts and baby corn.

Jan Cutler

Serves: 4 

  • 100g cashew nuts
  • 1 tbsp groundnut oil
  • 500g lean minced pork
  • 1 crushed garlic clove
  • 2-3 tsp Szechuan spices
  • bunch of spring onions
  • 100g baby corn
  • 100g mange-touts
  • 1 lime
  • 2 sachets of straight-to-wok noodles

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Toast 100g cashew nuts in a dry wok or large pan over a medium-high heat, tossing regularly, for 3 minutes or until golden brown. Set aside.
  2. Heat 1 tbsp groundnut oil in the wok or pan and stir-fry 500g lean minced pork for 3 minutes or until light golden brown. Stir in 1 crushed garlic clove and 2-3 tsp Szechuan spices. Add a chopped bunch of spring onions and stir-fry for 1 minute, then add 100g baby corn and 100g mange-touts, and stir-fry for 6 minutes or until just tender.
  3. Add the squeezed juice of 1 lime and 2 sachets of straight-to-wok noodles, and cook, stirring occasionally, for 2 minutes or until thoroughly heated through. Stir in the cashew nuts and serve.

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