Jack cooks

Sichuan Inspired Pork Stir Fry

Sichuan Inspired Pork Stir Fry
Preparation time:
20 minutes
Cooking time:
25 minutes

A go-to favourite at the local takeaway, this is my homemade version. Sichuan pepper is a magical ingredient. It’s woody, spicey, hot and gives your lips a lovely little tingling sensation. It can be found in good supermarkets, but I always plan a monthly shopping trip to an Asian supermarket to gather all these ingredients plus a lot more!

  • Ingredients

    For the pork:
    • 300g tenderloin pork cut into strips
    • 1 tbsp soy sauce
    • 1 tbsp cornflour
    For the stir-fry:
    • 4 whole dried Chinese chillies
    • 1 tbsp Sichuan peppercorns
    • ½ tsp of Chinese 5 spice
    • 4 tbsp soy sauce
    • ½ tbsp cornflour
    • 1 tbsp sesame oil
    • 1 tsp sugar
    • 1 tsp rice wine vinegar
    • 1 tbsp oyster sauce
    • 200ml cold water
    • 4 garlic cloves, thinly sliced
    • 1 thumb of ginger, finally chopped
    • 6 scallions cut into 1.5-inch pieces
    • 2 tbsp sunflower oil
    • Cooked rice for serving
  • Method

    • Grab the pork and pop it into a bowl with cornflour and soy sauce, mix and set aside, allow to marinate for 15 minutes.

    • Grab a wok or large frying pan and place on a medium heat. Add the whole chillies and peppercorns into the dry pan and gently toast for 1 or 2 minutes. Remove from the pan, place the chillies on a chopping board, cut off the stem and slide all the seeds out into the bin. Pop the peppercorns into a blender or spice mill and blend into a fine dust, set aside and add the chillies to the blender and pulse to break them apart into large chilli flakes, set aside.

    • Add a pinch of pepper in a bowl followed by the five-spice, soy sauce, cornflour, sesame oil, sugar, vinegar, oyster sauce, and water. Mix together.

    • Place the wok on a high heat followed by a tbsp of oil, add the pork and fry until golden and crisp in batches until all the pork is set aside.

    • Turn the heat to medium, add a tbsp of oil followed by the chopped ginger, garlic, a sprinkle of Sichuan pepper and chilli flakes, and sauté for 2 to 3 minutes. Add the scallions, return the pork and sauce ingredients. Toss and keep stirring while the sauce comes to a simmer and begins to thicken. Adjust the consistency of the sauce with water if it’s too thick.

    • Serve the stir-fry with some fluffy rice and enjoy.

  • Chef Notes

    • The chillies and Sichuan peppercorns and VERY spicy, so just put in as much as you think you can handle.

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