Spicy Szechwan Sauteed Pork Recipe
Ingredients
| Soy sauce | 1 Tablespoon | |
| Wine | 1 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| Sesame oil | 3/4 Teaspoon | |
| Cornstarch | 1 1/2 Teaspoon | |
| Pork tenderloin | 6 Ounce | |
| Oil | 2 Tablespoon | |
| Ginger slice | 3 , shredded | |
| Garlic | 1 Clove (5gm), chopped | |
| Pepper | 1/2 Teaspoon, crushed | |
| Szechwan pepper | 1/4 Teaspoon, crushed | |
| Green pepper | 1 Cup (16 tbs), cubed | |
| 1 medium-sized onion, 3/4" (2 cm) cubed | ||
| Chili bean paste | 2 Teaspoon | |
| Stock | 4 Tablespoon | |
| Cornstarch | 1/2 Teaspoon | |
Directions
1. Marinate pork for 30 minutes.
2. Heat oil in hot wok over high heat with ginger, garlic, dried red pepper and Szechwan pepper, stirring for 15 seconds. Add pork cubes and stir-fry for 21/2-3 minutes. Sprinkle with broth if mixture gets too dry. Add remaining ingredients except cornstarch. Stir for another 2-3 minutes. Add extra soup stock if too dry. Thicken with cornstarch
2. Heat oil in hot wok over high heat with ginger, garlic, dried red pepper and Szechwan pepper, stirring for 15 seconds. Add pork cubes and stir-fry for 21/2-3 minutes. Sprinkle with broth if mixture gets too dry. Add remaining ingredients except cornstarch. Stir for another 2-3 minutes. Add extra soup stock if too dry. Thicken with cornstarch
Chef
