Szechuan Stir Fried Pork

Szechuan Stir Fried Pork


4 people made this

This is a subtle dish to Szechuan standards with the stir fried pork being flavoured with black beans, chilli bean paste and garlic shoots.


Serves: 1 

  • 150g skinless, boneless pork shoulder, with a thin layer of fat attached
  • 3 1/2 tablespoons vegetable oil
  • 1 pinch salt, to taste
  • 1 1/2 tablespoons chilli bean paste (toban djan)
  • 1 tablespoon black beans paste
  • 50g fresh garlic shoots, cut into 3cm lengths
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Slice pork shoulder into 4x3x0.2cm strips.
  2. Heat the oil in the wok until hot over high heat. Stir fry the pork for 30 seconds then 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.


Garlic shoots (leaves), black bean paste and chilli bean paste (toban djan) can be purchased in Asian speciality shops or online.

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