Spicy Pork and Peanut Stir-fry

    1 hour

    You will need lots of white rice to soak up the spiciness of this Szechuan style pork stir fry! You could also reduce the amount of chilli if you insist...

    78 people made this

    Serves: 4 

    • 3 tablespoons soy sauce
    • 1 tablespoon cornflour
    • 1 tablespoon water
    • 500g pork fillet, cut into cubes
    • juice of 1 lime
    • 2 tablespoons rice vinegar
    • 1 teaspoon cornflour
    • 3 teaspoons dark sesame oil
    • 1 tablespoon vegetable oil
    • 3 teaspoons grated fresh ginger root
    • 2 green chillies, chopped
    • 1 carrot, peeled and cut into thin strips
    • 100g snowpeas, trimmed and cut into strips (or any green vegetable)
    • 1-2 teaspoons chilli oil
    • 1/2 bunch spring onions, trimmed and chopped
    • 1/2 cup finely chopped peanuts

    Preparation:45min  ›  Cook:15min  ›  Ready in:1hour 

    1. In a medium bowl, combine 2 tablespoons soy sauce, cornflour and water. Mix together until smooth and stir in the pork cubes. Cover and refrigerate for 30 to 45 minutes.
    2. In a small bowl combine the lime juice, remaining soy sauce, rice vinegar, cornflour and sesame oil. Mix together and set aside.
    3. Remove pork and marinade from refrigerator. In a large frying pan or wok, heat choice of oil until hot. Stir fry ginger and chillies for 1 minute.
    4. Add pork with marinade, carrots and snowpeas and stir-fry over high heat for 6 to 8 minutes or until pork is tender.
    5. Pour in the lime mixture, reduce heat and simmer until sauce thickens, about 6 to 8 minutes. Remove from heat and stir in chilli oil, spring onions and peanuts. Serve with cooked rice or noodles.

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    Reviews in English (65)


    Great recipe, thanks. I will make this again but will cook the pork by itself for two or three minutes before adding the other ingredients, and also season with a bit of salt. But really nice. Also I found that adding the snow peas the same time as the lime mixture kept them a bit crunchier.  -  03 May 2013


    Used different ingredients. I loved this recipe. I made it low fat by eliminating all but 1 1/2 tsp of sesame oil, using 3 chillies, whole button mushrooms and hot sauce. I'm making another batch today to freeze in small one portion containers. Thanks so much for this wonderful recipe!!  -  08 Oct 2008


    This received mixed reviews at my house. My son gave it 5 stars and my husband gave it 3. I enjoyed the unique flavour.  -  08 Oct 2008