Traditional recipes

Sichuan Stir-Fried Pork recipe

Sichuan Stir-Fried Pork recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork shoulder

This is an aromatic and lightly spiced Chinese stir fry. Enjoy with freshly cooked rice.

4 people made this

IngredientsServes: 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

MethodPrep: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.

Ingredients

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

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Easy Pork Stir fry with Peppers

This is the sister dish to famous Sichuan style twice cooked pork belly, enjoying a high popularity in China. Comparing with the traditional twice cooked pork belly, this easy pork stir fry with peppers is much easier to make. This is an important seasoning called in this recipe: fermented soy beans. Fermented soy bean has a very unique strong flavor. You may find it listed as an ingredient in many Sichuan style dishes. I am using this Lao Gan Ma Black Bean Chilli Sauce, 280g which contains a small amount of chili oil. If you are using pure fermented soy bean, you need to add some extra chili oil.

Firstly cut the peppers into small pieces and then cut ginger and garlic too.

Cut pork belly into thin slices.

Heat up the wok add pork slices directly to stir fry until lightly curled.

Transfer the slices from the wok, heat cooking oil in wok add ginger, garlic to stir fry until aroma. Put the pepper slices in to cook for around 2 minutes or until soft.

Add salt, soy sauce and 1 tablespoon of fermented soy beans. Mix well and we are done with this easy stir fry recipe.


Preserve the pork: Combine the shredded pork with cooking wine, light soy sauce, white sugar, starch and salt. Let the mixture stand for 15 minutes.

Fry the pork: Preheat the wok. Add cooking oil and heat it. Pour in the preserved pork shreds, fry over big fire for about 1 minute and pick out.

Fry green peppers: Add more cooking oil and heat it until hot. Add in sliced ginger and garlic. Fry for 10 seconds until it gives out fragrance. Pour in the shredded green peppers. Stir-fry over medium fire for 30 seconds. Add some salt, and mix up.

Add in the fried pork shreds. Stir to mix well with green peppers. Pour in water starch. Combine well and heat over big fire until the dish becomes a little sticky which shall take 20-30 seconds. Turn off the heat. Serve on an exquisite plate.

The Stir-fried Shredded Pork with Green Peppers is cooked now. It looks very delicious.


Notes about this recipe

Member Rating

Categories

Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


Dinner 2: Grilled Chicken Souvlaki and Tomato Salad

Start by making the tzatziki sauce and brining the chicken for the souvlaki (steps 1 and 2). While the chicken brines, prep the remaining ingredients for both dishes. Salt the tomatoes for the salad and light the grill. Grill the chicken. While the pita is warming (step 6), toss the salad.

For moist, flavorful Grilled Chicken Souvlaki, we quickly brine chunks of chicken breast before tossing them in a bold mixture of lemon, olive oil, herbs, and honey. To prevent the chicken pieces on the ends of the skewers from overcooking, we protect them by threading pepper and onion pieces onto the ends. For our Tomato Salad with Feta and Cumin-Yogurt Dressing, we salt the tomatoes before mixing them into the salad, which brings out their juices and makes a base for the dressing. Sliced scallions and minced oregano add freshness and a sprinkling of feta cheese adds a salty tang.

Printable Shopping Lists: Grilled Chicken Souvlaki and Tomato Salad

Equipment Review Grill Tongs

What qualities separate the best grill tongs from the pretenders?


Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 1097

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Sichuan-Style Tofu Stir-Fry with Pork

In a small skillet, toast the Sichuan peppercorns over high heat until fragrant, about 30 seconds. Transfer to a spice grinder and let cool completely. Grind the peppercorns to a coarse powder.

In a small bowl, mix the wine, light soy sauce, sesame oil, cornstarch slurry, sugar and ground peppercorns. In a medium bowl, mix the pork with the dark soy sauce.

In a large skillet, heat the vegetable oil. Add the pork and cook over moderate heat, breaking up the meat with a wooden spoon, until the meat is cooked throughout, about 5 minutes. Stir in the scallions and crushed red pepper and cook over moderately high heat for 2 minutes. Stir the sauce well, then add it to the pork. Stir-fry until simmering and thick, about 3 minutes. Reduce the heat to low and carefully fold in the tofu. Simmer very gently until the tofu is hot, about 3 minutes. Serve over rice.


Dan Dan Noodles / Vegan Dan Dan Noodles

A tribute to the street vendors that sold them from baskets carried on their backs. These noodles come with a rich sauce is nutty, spicy and extra fragrant, with a hint of sweetness.

Named after the freckled old lady who invented it, Mapo Tofu is the righteous celebrity of Sichuan cuisine.

Sour, sweet, and mostly spicy, eggplant is a Sichuanese favorite thanks to the way it soaks up sticky sauces.

Sichuan Beef Stir Fry

Tender crispy Sichuan beef cooked in a bold, sweet-sour, spicy sauce with peppers and onions. Learn how to make the richest sauce and create crispy beef without deep-frying.

Tender beef slices are served in a rich, spicy hot sauce and topped with peanut flakes and cilantro. Every bite is bursting with Sichuan flavor.

Serve with or without the spicy soup for an authentic Chengdu Street food experience.

A plate of crispy chicken smothered in chili peppers, Sichuan peppercorns, and tons of aromatics to create an electrifyingly hot numbing sensation that’s so addictive.

Balanced sweet, sour, numbing, spicy, and savory flavors make for the perfect kung pao chicken. Learn the technique to recreate the authentic flavor.

Blistered and charred green beans are tossed with an aromatic sauce, making this dish too good to pass up.

Tender fatty pork cooked in a rich scrumptious sauce that is savory, slightly sweet, spicy, and bursting with umami.

Juicy chicken is smothered in a thick, red-oil-based sauce. Rich, spicy, numbing, sweet, and savory, it really does make your ‘mouth water’.

The ultimate Chinese hot pot guide that explains the different types of broth, dipping sauces, ingredients, and equipment, plus all you need to know to host a successful hot pot party.

Melt-in-your-mouth tender beef… the numbing spiciness is so addictively good that you cannot stop eating, even if it makes your stomach burn!

Sichuan Chicken with Spicy Sesame Sauce

This cold Sichuan chicken dish is served with a numbing, spicy, nutty sauce that is addictively tasty. It may look plain, but it will blow your mind with a single bite.


Crispy Pork Stir Fry

Pork stir-fries work well with many different cuts. Boneless pork chops, pork tenderloin, and even ground pork can be used, though you'll need to adjust the cook times accordingly to avoid overcooked meat.

How do I make sure the pork gets crispy?

We have a few tricks for this. First, make sure to pat the pork dry with a paper towel to remove any excess moisture. Once we've seasoned the pork with salt and pepper, we toss it in cornstarch, which becomes a crunchy outer shell when it hits the hot oil. Lastly, be sure not to overcrowd the pan. Each piece of pork should make contact with your pan, and have a little space around it to allow steam to escape.

Can I use different vegetables?

The beauty of a stir-fry is how versatile you can make it. We love snap peas for their crunchy texture, but we're also into bell pepper, broccoli, cauliflower, or even kale. You can use pretty much whatever vegetable is hanging out in the fridge, just be aware of how long each takes to cook before you begin cooking.

Why the anchovy?

If the word "anchovy" makes you squirm, fear not: The sauce is loaded with so many other flavorful ingredients&mdashsoy sauce, ginger, brown sugar, and garlic&mdashthat you won't taste the anchovy fillet. What you will notice: A deliciously salty, savory flavor that makes pretty much any sauce or dressing taste 10x better&mdashthat's the anchovy!

Made this? Let us know how it went in the comment section below!

Editor's Note: The introduction to this recipe was updated on September 30, 2020, to include more information about the dish.


Stir Fried Szechuan Beans with Crispy Pork

150g pork loin, sliced into thin strips
2 tbsp extra virgin olive
1 clove garlic, thinly sliced
1 small knob ginger, thinly sliced
2 shallots, thinly sliced
1 long red chilli, chopped
1 tsp Szechuan peppercorns
1 tbsp cornflour
10 dried chillies, whole
1 bunch snake beans, chopped into thirds
5 spring onions, chopped
½ bunch coriander, chopped
1 tbsp crispy fried shallots

Method

Mix together all of the marinade ingredients in a bowl, then add in the pork and coat completely. Set aside to marinate whilst you prepare everything else.

In a large pan over medium-high heat, add the oil, garlic, ginger, shallots, chilli and peppercorns and toss to coat. Season with salt and pepper then sauté for another 2-3 minutes.

Stir the cornflour through the pork until evenly combined, then add the pork to the pan with the onions. Stir until it browns a little, then add the dried chillies and toss together.

Blanch the snake beans in some salted boiling water for 2 minutes then drain and add to the pan with the spring onions, coriander and fried shallots. Toss together until combined and sauté for a few minutes. Serve immediately.