Spicy Stir Fried Pork with Peanuts

    35 minutes

    Szechuan peppercorns add a delicious flavour to this sweet and sour stir fry, and you can of course adjust the amount of chilli to taste. Enjoy with freshly cooked rice.

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    Serves: 2 

    • 250g pork fillet, cut into 5mm thick slices
    • 1/2 teaspoon salt
    • 1/2 teaspoon rice wine
    • 2 teaspoons cornflour
    • 1 tablespoon soy sauce
    • 1 teaspoon vinegar
    • 1/2 teaspoon sugar
    • 1/4 teaspoon monosodium glutamate (MSG), optional
    • 1 pinch salt
    • 2 1/2 tablespoons chicken stock or water
    • 5 tablespoons vegetable oil
    • 1 teaspoon chilli flakes
    • 1/2 teaspoon Szechuan peppercorns
    • 1 (2cm) piece ginger, sliced
    • 1 clove garlic, sliced
    • 1 spring onion, chopped diagonally
    • 50g roasted peanuts

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Score criss-cross markings on each pork slice, then cut each slice into small rectangular pieces. Combine with salt, rice wine and 1 teaspoon cornflour and mix well.
    2. To make the sauce, mix together the soy sauce, vinegar, remaining cornflour, sugar, optional MSG, pinch of salt and chicken stock in a bowl.
    3. Heat the oil in a wok over high heart. Stir fry the chilli flakes and Szechuan peppercorns until dark red.
    4. Add the pork and quickly stir to separate the pieces. Stir in the ginger, garlic and spring onions until fragrant.
    5. Stir in the sauce and cook until thickened. Toss in the peanuts and serve.

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