SICHUAN PORK STIR-FRY
This is a deliciously spiced pork dish. Tender pork is stir-fried with stem lettuce in a fiery chile sauce. Enjoy with freshly cooked white rice.
Provided by Jin
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 2
Number Of Ingredients 17
Steps:
- Combine stem lettuce and pinch of salt in another bowl.
- Combine water and cornstarch in a small bowl; stir into a smooth paste.
- Transfer half of the cornstarch paste into a larger bowl. Add pork, rice wine, and 1/4 teaspoon salt. Mix well and let marinate, about 5 minutes.
- Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.
- Heat oil in a wok or large skillet over high heat. Add pork with marinade; cook and stir until browned, 3 to 4 minutes. Stir in pickled chile peppers and chili bean sauce; cook until oil turns red, about 1 minute. Add spring onions, garlic, and ginger; cook and stir until fragrant, about 1 minute. Stir in lettuce; saute until tender, 2 to 3 minutes. Pour in sauce and toss until thickened, about 3 minutes.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 8.3 g, Cholesterol 49 mg, Fat 26.4 g, Fiber 1.2 g, Protein 19.8 g, SaturatedFat 4.6 g, Sodium 1094.6 mg, Sugar 3.4 g
SICHUAN STIR-FRIED PORK IN GARLIC SAUCE(COOK'S ILLUSTRATED)
If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with steamed white rice.
Provided by Coppercloud
Categories Pork
Time 43m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- 1. Whisk all sauce ingredients together in bowl. Set aside.
- 2. Cut pork into 2" lengths and then cut each length into 1/4" matchsticks. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes.
- 3. Rinse pork in cold water. Drain well and pat dry with paper towels. Whisk rice wine and cornstarch in bowl. Add pork and toss to coat.
- 4. For the stir fry, combine garlic, scallion whites, chili paste in bowl.
- 5. Heat 1 tbsp oil in large non stick pan over high heat until just smoking. Add mushrooms and cook stirring frequently until tender, 4 minutes. Add water chestnuts and cook for additional 2 to 4 minutes until tender. Transfer vegetables to separate bowl.
- 6. Add remaining 3 tbsp oil to pan and place over medium low heat. Add garlic scallion mixture and cook until fragrant, 30 seconds. Transfer 1 tbsp garlic scallion oil to small bowl and set aside. Add pork to skillet and cook until no longer pink, 3 to 5 minutes. Whisk sauce to recombine and add to skillet. Increase heat to high and cook stirring constantly until thickened and pork cooked thru, 1 to 2 minutes. Return vegetables to skillet and combine. Transfer to platter, sprinkle with scallion greens and reserved garlic scallion oil and serve.
SPICY SZECHUAN STIR-FRY
Steps:
- Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.
SZECHWAN EGGPLANT STIR-FRY
Steps:
- Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
- Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
- After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.
SZECHUAN PORK
Make and share this Szechuan Pork recipe from Food.com.
Provided by Nimz_
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blend 2 tablespoon soy sauce and cornstarch in medium bowl.
- Add pork, tossing to coat well.
- Blend remaining soy sauce and sherry in small bowl and set aside.
- Cook and stir crushed red pepper in butter in large skillet over medium heat until pepper turns golden brown.
- Add pork mixture.
- Cook and stir for 5 to 7 minutes or until pork is no longer pink.
- Remove pork from skillet and set aside.
- Add red pepper, green onions and ginger to same skillet.
- Cook and stir for 3 minutes or until tender-crisp.
- Return pork to skillet with sherry mixture and cook for 2-3 minutes more, stirring constantly until pork is cooked.
- Serve over rice.
SZECHUAN PORK WITH PEPPERS
Make and share this Szechuan Pork With Peppers recipe from Food.com.
Provided by Recipe Junkie
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, stir together the hoisin sauce, soy sauce, and sugar.
- Set aside.
- Heat the oil in a wok or large skillet over medium high heat.
- (Add more oil as necessary during cooking.).
- Stir fry the garlic in the hot oil for 15 seconds.
- Add the bell peppers and ground ginger.
- Stir fry for 3-4 minutes or until crisp-tender.
- Remove the pepper mixture from the wok.
- Add the pork to the hot wok.
- Stir fry for 3-4 minutes or until no pink remains.
- Push the pork away from the center of the wok.
- Pour the sauce into the center of the wok.
- Stir all ingredients together until they are well coated with the sauce.
- Cook and stir 1 minute longer, or until heated through.
- Serve immediately over hot cooked noodles or rice.
Nutrition Facts : Calories 335.5, Fat 10.7, SaturatedFat 2.6, Cholesterol 73.7, Sodium 497.8, Carbohydrate 36, Fiber 4.2, Sugar 9.7, Protein 24.3
SICHUAN PORK, BROCCOLI & CASHEW STIR-FRY
A Chinese-inspired one-pan supper with crunchy greens and nuts, and a rich chilli and soy sauce
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 30m
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.
- Fry the garlic until golden - about 30 secs - then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.
Nutrition Facts : Calories 318 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.9 milligram of sodium
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
ASIAN STIR-FRY PORK AND NOODLES
Rice noodles may be used in place of the vermicelli ---for easier slicing partially freeze the pork first.
Provided by Kittencalrecipezazz
Categories Pork
Time 33m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta in boiling water until just tender then drain and place in a bowl.
- Place the strips of pork into a bowl.
- In another bowl whisk the hoisin sauce with minced garlic, chili flakes, soy sauce rice vinegar, sesame oil and ginger; pour HALF of the mixture over the pork strips, toss to coat then allow to stand for 15 minutes.
- Heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat.
- Add in the pork and stir-fry for about 2-3 minutes; remove to a bowl.
- Heat 1 tablespoon vegetable oil in the wok or skillet over medium-high heat; add in spinach, water chestnuts, carrot sticks and green onion; saute stirring until the spinach is wilted (about 3 minutes).
- Stir in cooked pasta, pork and the remaining HALF of the hoisin sauce mixture; cook stirring for about 2 minutes or until completely heated through.
Nutrition Facts : Calories 589.7, Fat 14.1, SaturatedFat 4.2, Cholesterol 83.4, Sodium 874.5, Carbohydrate 72.9, Fiber 6.6, Sugar 11.6, Protein 42.4
STIR FRIED PORK WITH BROCCOLI AND CASHEWS
I found this several years ago in Cooking Light magazine and have modified it slightly to suit our tastes. It is one of my "go to" meals as it is quick, delicious and very figure friendly.
Provided by MamaJ
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Spray non-stick skillet with cooking spray and place over medium heat.
- Add onion and cook 8 minutes, stirring occasionally. Remove from pan and set aside.
- Recoat pan with cooking spray and stir fry broccoli 3 minutes.
- Add broccoli to onion.
- Spray pan again and fry pork and red pepper for 4 minutes or until pork loses its pink color.
- Reduce heat. Stir in the green onions, sugar, ginger, and garlic and cook 30 seconds.
- Stir in onion and broccoli.
- Add chicken broth and soy sauce.
- Cook 1 minute.
- Drizzle with sesame oil and sprinkle with cashews.
- Serve over rice.
Nutrition Facts : Calories 487.9, Fat 15, SaturatedFat 3.4, Cholesterol 73.7, Sodium 1039.4, Carbohydrate 55.9, Fiber 4, Sugar 11.5, Protein 34
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- Transfer the pork to a larger bowl, add sugar, salt, white pepper, light soy sauce, cooking wine and water. Combine well and make sure the pork absorbing all the liquid and marinating for at least 15 minutes.
- Heat the wok firstly until really hot and then add oil and continue heating for 30 seconds. Add the pork shreds in and fry quickly for no more than 10 seconds or until the sheds changes turns pale. It is completely ok if it contains some pink inside. The remaining heat will continue cook it after transferring out. If you are working with an insufficient heat, you can cook the pork in two batches.
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