Szechuan Stir-fry

    Szechuan Stir-fry


    73 people made this

    About this recipe: I've used pork but you can use the meat of your choice to make this dish that's bursting with flavours of lime juice, soy, vinegar and sesame oil. Szechuan's famous spicy, sour food, right at your home!

    Serves: 4 

    • 2 tablespoons soy sauce
    • 1 tablespoon cornflour
    • 1 tablespoon water
    • 500g (2 cups) pork fillet, cubed
    • 1 lime, juiced
    • 1 tablespoon soy sauce
    • 2 tablespoons rice vinegar
    • 1 teaspoon cornflour
    • 3 teaspoons dark sesame oil
    • 1 tablespoon groundnut oil
    • 3 teaspoons minced fresh ginger
    • 2 green chillies, chopped
    • 1 carrot, julienned
    • 75g sweet peas, julienned
    • 2 tsp chilli oil
    • 1/2 medium bunch green onions, chopped
    • 50g finely chopped peanuts

    Prep:45min  ›  Cook:15min  ›  Ready in:1hr 

    1. In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon cornflour and water. Mix all 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, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornflour and sesame oil. Mix together and set aside.
    3. Remove pork and marinade from refrigerator. In a large frying pan, heat groundnut oil until hot. Stir in ginger and chillies and stir-fry for 1 minute. Then stir in pork with marinade, carrots and sweet peas and stir-fry for 6 to 8 minutes or until pork is tender.
    4. Pour in lime mixture, reduce heat and simmer until sauce thickens, about 6 to 8 minutes. Remove from heat and stir in chilli oil, green onions and peanuts. Serve!

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