SICHUAN-STYLE PORK & GREEN BEAN STIR-FRY
A cost-conscious Chinese-style meal for two with rich soy and pepper sauce, ginger, spring onions and sesame oil
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 13
Steps:
- Cook the rice following pack instructions. Boil the beans for 4 mins, then drain under cold water, pat dry and set aside.
- In a large non-stick wok or frying pan, heat 1 tbsp of the oil. Add the pork mince and fry for a few mins, breaking up into small pieces with the back of a spoon. Stir in half the soy, the rice wine and sugar and cook for 30 secs more. When the meat is cooked through, tip onto a plate.
- Heat the remaining oil in the pan. Add the pepper, chilli, garlic, ginger and chopped onions, and stir-fry for 2 mins until ginger and garlic are softened. Tip in the beans, heat through, then add the mince - stir-fry for 2 mins until hot. Stir in the rest of the soy and sesame oil. Scatter with spring onions and serve with rice.
Nutrition Facts : Calories 447 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium
PORK BELLY, SEA SALT AND SZECHUAN PEPPER
Make and share this Pork Belly, Sea Salt and Szechuan Pepper recipe from Food.com.
Provided by ShakenCake
Categories Pork
Time P1DT1h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the pork, garlic, ginger, soy and wine in a bowl, cover and place in fridge to marinate for about six hours or overnight. If possible, turn the pork over a few times.
- Preheat oven to 200°C.
- Cut the unpeeled onions in half and place on a baking tray skin side up.
- Place pork on top skin side up and bake in the oven for an hour or until cooked through and a deep golden brown.
- Rest 30 minutes.
- Meanwhile, dry-fry or place the szechuan pepper in the oven for two minutes to release aroma.
- Then grind to a fine powder with the sea salt in a coffee grinder or mortar and pestle. Place in a dish. Serve slices of pork with lemon and szechuan salt and pepper.
Nutrition Facts : Calories 1136.6, Fat 106.7, SaturatedFat 38.8, Cholesterol 144, Sodium 4361.1, Carbohydrate 14.5, Fiber 3.2, Sugar 3.4, Protein 24.9
SPICY SICHUAN NOODLES WITH GROUND PORK
For this recipe, we prefer fresh Chinese noodles with a width between linguine and fettuccine. If you are using Asian sesame paste that has a pourable rather than spreadable consistency, use only 1 cup of chicken broth. Don't hesitate over this dish because of the list of ingredients. Just follow the all-important basic drill which streamlines all Chinese recipes. They always have several clusters of ingredients. You mix each of them together and end up with maybe three or four little bowls that will come together in literally minutes. First, read through the recipe. Then gather all the ingredients in one place. Mix together the different elements. Finally, when you are ready, cook. From The Best of America's Test Kitchen 2009: The Year's Best Recipes, Equipment Reviews, and Tastings (America's Test Kitchen, Brookline, MA, 2008). Copyright 2008 by the Editors at America's Test Kitchen.
Provided by Vic Sams
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring 6 quarts water to a boil in a large stockpot for the noodles.
- Meanwhile, toss the pork with 1 tablespoon of the soy sauce, rice wine, and a pinch of pepper to combine and set aside. In a separate bowl, whisk the remaining 2 tablespoons soy sauce, oyster sauce, sesame paste, vinegar, and a pinch of pepper together until smooth, then whisk in the broth; set aside.
- Heat the vegetable oil in a 12-inch skillet over high heat until shimmering. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until the pork is in small, well-browned bits, about 5 minutes. Stir in the garlic, ginger, and pepper flakes and cook until fragrant, about 30 seconds. Stir in the broth mixture, bring to a boil, then reduce to a simmer over medium-low heat and cook until slightly thickened, about 3 minutes. Off the heat, stir in the sesame oil; cover and set aside.
- While the sauce simmers, stir the noodles into the boiling water and cook, stirring constantly, until the noodles are tender, about 4 minutes for fresh noodles or 10 minutes for dried linguine. Drain the noodles, divide them among individual bowls, then ladle a portion of the sauce over the top. Sprinkle with the scallions, the bean sprouts and ground Szechuan peppercorns, if using, and serve.
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- Slice the pork thinly and then add pinch of white pepper, light soy sauce, oyster sauce and cooking wine. Combine well and set aside for 15 minutes. Then add water starch to coat well. Set aside.
- Heat 12 to 20 dried chili peppers for half minute and then 1 tablespoon of Sichuan peppercorn in wok until slightly aromatic. Move out, cool down and then roughly chop.
- In a wok, add 2 tablespoon of oil, fry doubanjiang and hot pot seasoning if you are using with slow fire until the red turns red, then add ginger, scallion sections, garlic, fry for 1 minute until aromatic too. Then place 1/3 of the chili peppers and Sichuan peppercorn we prepared in the first step.
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- In a large bowl, mix sweet potato starch with 1/2 tablespoon of salt. Crack eggs in. Then slightly add water until the batter can hold shapes for 2-3 seconds and just running. Combine well and set aside for 30 minutes.
- Cut the pork butt into small strips around 3cm wide. Transfer to a bowl and marinate with 1 tablespoon of salt, cooking wine, oyster sauce, white pepper and Sichuan peppercorn.
- Heat oil to 160 to 170 degree C, and slide the pork strips in. Fry for around 3 minutes over medium fire until slightly browned. Transfer out and strain oil.
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- Heat the groundnut oil in a pan or wok and fry the shallots with the ginger and chilli for a couple of minutes.
- Add the pork mince and quickly brown, then stir in the Szechuan peppercorns and Chinese five-spice and cook for a couple of minutes. Add the soy sauce, honey and lime juice and cook for 5 minutes more.
- Meanwhile, cook the rice in a pan of boiling salted water for 10 minutes. Drain and return to the pan over a low heat with the coconut milk until it is absorbed.
- Stir the coriander into the mince and serve on a bed of coconut rice. Garnish with some the spring onions.
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