Gwen Baker UK SAP HCM Consultant
Food
Szechuan Pork Stir-fry

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Cuisine:

Course:

Category

Source:

Servings:

Chinese

Main

Pork

Gwen Baker

4

Ingredients:

Instructions:

2 tablespoons soy sauce

1 tablespoon cornflour

1 tablespoon water

500 g pork fillet

1 lime

1 tablespoon soy sauce

2 tablespoons rice vinegar

1 teaspoon cornflour

3 teaspoons dark sesame oil

1 tablespoon groundnut oil

3 teaspoons minced fresh root ginger

2 green chillies

1 carrot

75 g mange-tout, or sugar snap peas

1 dessertspoon chilli oil

1/2 bunch spring onions

50 g finely chopped peanuts

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.

In a small bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornflour and sesame oil.

Mix together and set aside.

Remove pork and marinade from refrigerator.

In a large frying pan or wok, heat groundnut oil until hot.

Stir in ginger and chillies and stir-fry for 1 minute.

Then stir in pork with marinade, carrots and mange-tout and stir-fry for 6 to 8 minutes or until pork is tender.

Pour in 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!