Sichuan-Style Pork Stir-Fry recipe - ingredients, nutrition and when to eat it
This spicy Sichuan-style dish is stir-fried over high heat with pork, chilies, garlic, and Sichuan peppercorns.
This spicy Sichuan-style dish is stir-fried over high heat with pork, chilies, garlic, and Sichuan peppercorns. Its bold, numbing flavor goes well with rice, making it a satisfying lunch or dinner.
Chinese · 20 minutes to cook
Tips: Spread the pork out in the pan without overlapping so the outside browns nicely.
Tips: Sichuan peppercorns can turn bitter if cooked too long, so fry them briefly just to release their aroma.
Tips: For more heat, add extra dried chilies; to reduce the heat, remove the seeds.
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Ingredients (1 serving)
- Pork shoulder — 120 g
- Onion — 60 g
- Green bell pepper — 50 g
- Garlic — 3 pc
- Green onion — 30 g
- Dried red chili pepper — 2 pc
- Doubanjiang — 1 Tbsp
- Soy sauce — 1 Tbsp
- Cooking oil — 1 Tbsp
- Sichuan peppercorns — 1 tsp
- Cornstarch — 1 tsp
- Water — 2 Tbsp