Szechuan Pork and Bean Sprouts

    35 minutes

    Szechuan pork served on top of bean sprouts is a popular Chinese dish that keeps the traditional spicy hot characteristics that this area is renowned for.

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    Serves: 2 

    • 400g pork fillet, thinly sliced
    • salt, to taste
    • soy sauce, to taste
    • 1 teaspoon cornflour, dissolved in 1 teaspoon water
    • 1 small bunch soybean sprouts, rinsed
    • 3 tablespoons oil, divided
    • 20 dried red chillies
    • 4 cloves garlic, finely diced
    • 20 Szechuan peppercorns
    • 2cm piece fresh ginger, finely diced
    • 1 tablespoon chilli bean paste
    • 2 cups (250ml) water or as needed

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

    1. Marinade the pork with salt, soy sauce and the cornflour slurry. Let sit for 10 minutes.
    2. Blanch the soybean sprouts in boiling water for 2 minutes then drain. Transfer to a large serving bowl.
    3. Place the oil, chillies, garlic and peppercorns in a wok and gently heat from cold until fragrant. Set aside.
    4. In the same wok stir fry the ginger and chilli bean paste until the oil is deep red. Pour in water and bring to the boil.
    5. Add the pork one slice of a time. Cook over high heat until the pork is cooked through. Turn off the heat.
    6. Transfer all contents into the serving bowl over the soybean sprouts. Sprinkle with the fried chillies, peppercorns and garlic.
    7. Heat 1 tablespoon cooking oil in a clean wok to very hot and pour over the bowl. Serve promptly.


    You can find chilli bean paste and soybean sprouts in Asian speciality shops. If unavailable, substitute ordinary bean sprouts.

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