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- Meat and poultry
- Cuts of pork
- Pork fillet
Control the chilli and you control the heat in this pork and vegetable stir-fry. Add chilli oil to taste.
83 people made this
- 2 tablespoons soy sauce
- 1 tablespoon cornflour
- 1 tablespoon water
- 500g (1 1/4 lb) 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 root ginger
- 2 green chillies, chopped
- 1 carrot, julienned
- 75g (3 oz) mange-tout or sugar snap peas, julienned
- 1 dessertspoon chilli oil
- 1/2 bunch spring onions, chopped
- 50g (2 oz) finely chopped peanuts
MethodPrep:45min ›Cook:15min ›Ready in:1hr
- 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!
Reviews & ratingsAverage global rating:(71)
Reviews in English (64)
very good and easy to cook,try a wee bit of pepper and hot chilli powder-15 Aug 2009
Tasty and simple to cook. I would recommend half the total cooking time for really tender pork. I also added garlic and fresh coriander for a fresh taste.-31 Aug 2012
There is a great mix of flavors and textures in this recipe if you don't blow it by following it too closely (ha!). The lime and vinegar are definitely strong, even for a lime and vinegar lover like myself. I ended up adding sugar at the end to even up the field a little, but the consistency of the sauce was great as written (I was a little surprised at that - I thought there might be too much cornstarch). I like my veggies barely-done to crisp-tender, so the 6-8 minutes on the carrots and peas would have killed this recipe for me. I also added mushrooms and zucchini. I cooked the pork first and set it aside, then did the mushrooms, added the carrots for a few minutes, then the zucchini, snap peas, and pork in just to heat through (which got my zucchini and peas just the way I like them). I like the spice and the overall flavor, but definitely had to play around with this to get it where I wanted it. Thanks!-31 May 2009
Twice cooked pork – How to cook Szechuan stir-fried pork
I was astounded by the intense flavor of the twice-cooked pork (回锅肉) when I first tasted it long ago. Today I finally make up my mind to make it at home.
Twice cooked pork is a famous Szechuan food that requires cooking twice. The pork is simmered in water, followed by pan-frying and enrobed in a glossy thick gorgeous sauce made with a combination of chili bean paste and other unique Szechuan seasonings.
The result is a cuisine with strong savory flavor and slightly spicy, which is the hallmark of Szechuan food. It is an exciting flavor that you may never experience before, a gastronomical experience that left you full but still wanting more.
Twice cooked pork is also called double-cooked pork or 回锅肉. The main reason to cook twice, i.e., simmer the pork and follow by pan-frying (or deep-frying), is to get rid of the undesirable porky smell.
Some fresh vegetables are usually included to balance the savory flavor. Garlic sprouts (蒜苗) are the most commonly used vegetable, but leek, scallions, and bell pepper are also popular choices.
This article explains how to prepare twice cooked pork in detail.
- 6 ounces soba (buckwheat) noodles, uncooked
- 2 teaspoons dark sesame oil
- 1 (1-pound) pork tenderloin, trimmed and cut into 2-inch strips
- 1 tablespoon chili garlic sauce (such as Lee Kum Kee)
- 1 teaspoon bottled ground fresh ginger (such as Spice World)
- ¾ cup red bell pepper strips (about 1 small pepper)
- ¼ cup fat-free, less-sodium chicken broth
- 1 ½ tablespoons low-sodium soy sauce
- 1 tablespoon peanut butter
- ¾ cup (2-inch) diagonally cut green onions (about 4 green onions)
Cook noodles according to package directions. Drain and rinse with cold water drain.
Heat oil in a large nonstick skillet over medium-high heat. Add pork, chili garlic sauce, and ginger to pan stir-fry for2 minutes. Add bell pepper to pan stir-fry 2 minutes. Add broth, soy sauce, and peanut butter to pan. Reduce heat to low cook for 1 minute or until sauce is slightly thick. Stir in onions. Serve over noodles.
Failure to Prepare&hellip
Here comes my standard disclaimer, if you are stir frying then prepare in advance!
Make no bones about it, if you start mixing sauces or chopping vegetables in the middle of this recipe then it will fail.
You have no time! It is the same as all stir fried dishes, whether that is my duck stir fry or even my vegetarian sweet and sour stir fried noodles.
It helps to have bowls to put things in, and round-bottomed bowls are even better. They help you get things sticky sauces oyster or hoisin from the bowl into the wok efficiently.
Line thing up in the order they are going to go into the wok.
When you are ready take a deep breath and just go for it&hellip Prepare in advance and you will have the perfect quick-cook dinner!
Spicy Szechuan Cabbage Stir Fry
I like spicy food, though you’ve probably guessed it already through the name of the bloghenever there is a craving for a hot vegetable dish around the house, I’d make this spicy Szechuan cabbage stir fry (手撕包菜) for my family.
Today, I want to share this recipe with you. This is not your typical boring vegetable dish, it’s bold, hot and satisfying. I guarantee you’ll fall in love with it.
Let me start by introducing the ingredients:
Besides cabbage, you’ll need dried chili pepper (for the heat), peppercorns (source of a numbing sensation), garlic and seasonings made by combining soy sauce, Chinese vinegar, sugar and salt.
With these ingredients and the cooking tips I am going to share below, it is really easy to make this well-known Szechuan recipe at home.
Tip one: Dried chili and peppercorn are easy to be burned, to avoid that, try adding them into cold oil before turning the heat and use low heat to sauté.
Tip two: After the cabbage has turned soft, pour the seasoning sauce in and do a quick stir fry (about one minute) under high heat to finish.
We call this spicy Szechuan cabbage stir fry “the rice finisher” in our house.
Because once start eating, it’s hard to put down the chopsticks. One bite after another, I can usually finish an entire bowl of rice in just a couple of minutes.
Recipe for spicy Szechuan cabbage stir-fry is at the end of this post, happy cooking!
Szechuan/ Sichuan Salt & Pepper Pork Stir Fry
I’m obsessed with cookbooks. There, I said it. A lot of people wonder, why buy a cookbook when you find almost any recipe you want online or even watch a video for it? And while that may be true, there’s just something really appealing about thumbing through a cook book with amazing pictures that gets me every time. I am a little weird though, cos I don’t often follow or cook the recipes from the cookbooks. I simply like reading them, looking at the pictures and using them for inspiration. Every once in a while I come across a recipe that looks and sounds so enticing that I may give it a try….but even then…I have a hard time sticking to it and almost always end up giving it my own twist. This recipe for example is inspired by Melissa Clark’s Crispy Salt & Pepper Pork from her book DINNER: CHANGING THE GAME (which is a great cookbook by the way! I highly recommend it for the diverse dinner dishes she presents with flavors that expand across different parts of the world). I tested this recipe sticking to the original for the most part (which is a really hard feat for me!). While it was good, it didn’t quite hit the mark for me personally. I felt like it needed more flavor and just highlighting the camphor like taste of Sichuan peppercorns, wasn’t enough. So I added a few touches like star anise, garlic, green onions, sesame oil and a touch of acid with some rice vinegar to round out more Chinese flavors in the dish. I loved and kept the bright fresh soft herbs like thai basil, mint, cilantro and chives to tame the mouth-numbing flavors of the Sichuan peppercorns in the original recipe, but served it with some cooling Smashed Cucumber Salad (see recipe here) and Jasmine rice instead of just lettuce and cucumbers (for a paleo/ whole30 version substitute the Jasmine rice for cauliflower rice). And voila!…I had my own version of Sichuan Salt and Pepper Pork Stir Fry.
Now keep in mind this is a spicy dish. Don’t say I didn’t warn you. While the Sichuan peppers themselves aren’t hot…they definitely have a tongue-tinging unique flavor that numbs your mouth and lasts for quite a while after you are done eating. The black peppers lend some peppery heat to the dish and the added dried red peppers (depending on the type you use- I used Chinese dried red chili) can be very hot if you bite into them, so I would recommend keeping them whole so you can pick them out for a roasted chili flavor without the heat as such. And lastly the Fresno/Thai chili are for those heat-seekers like myself and adds a bright red touch to the dish. No matter what quantities of the spices you alter for your taste preference, I would very highly suggest not skimping on the green onion and fresh chopped herbs at the end. You can take your pick of soft herbs like cilantro, chives, mint, basil, Thai basil etc. – I used 3 herbs growing in my garden: mint, cilantro and Thai basil. But what ever you do…keep the herbs in the recipe! Trust me!
How to make Hunan Pork
1. Wash the peppers and cut into strips, wash them again and filter out the excess pepper seeds.
2. Cut the pork into strips. Add the pork strips, 1g white sugar, 1 tablespoon of soy sauce and 1 tablespoon of starch in a bowl. Mix it well and marinated it for a few minutes.
3. Heat a wok with oil, and stir-fry the pork until cooked. Add the 1 tablespoon of ginger, 1 tablespoon of garlic and 10g cardamom in the wok. And stir-fry it until fragrant.
4. Add the chili pepper, 1 tablespoon of soy sauce, 1/2 teaspoon of salt and 1g MSG in the wok and stir-fry quickly for a few times. Transfer it on a plate and serve.
This recipe is a milder version of authentic Hunan Pork. To make it hot and spicy, simply substitute more of the red bell pepper for hot peppers such as jalapeños, Serranos, Thai chilies and Chinese peppers. The more you substitute, the hotter the dish.
You may also add chili bean paste which is made from peppers and fermented soy bean paste.
Szechuan Pork Stir-fry recipe - Recipes
Prep time: 25 minutes/Cook time: 10 minutes
It's worth a trip to an Asian market to hunt up some Asian chili paste with garlic, the unique cooking sauce that gives this stir-fry real Szechuan flavor.
1-1/2 pounds boneless pork butt, well trimmed
2 tablespoons soy sauce
2 tablespoons dry sherry
1 teaspoon cornstarch
4 teaspoons vegetable oil
2 red bell peppers, cut into 1/2 by 2-inch strips
2 ribs celery, cut into 2-inch-long matchsticks
6 scallions, cut into 2-inch lengths
2 tablespoons minced peeled fresh ginger
1/2 cup chicken broth
1-1/2 teaspoons Asian chili paste with garlic
1. Thinly slice pork, then cut into 1/2 inch-wide strips. In medium bowl, stir together soy sauce, sherry, and cornstarch. Add pork and toss to coat.
2. In 12-inch skillet, heat oil over medium-high heat. With slotted spoon, lift pork from marinade, reserving marinade. Add pork and stir-fry 2 minutes, or until cooked through. With slotted spoon, transfer to large plate.
3. Add peppers and celery to pan, reduce heat to medium, and stir-fry 3 minutes, or until peppers are crisp-tender. Add scallions and ginger and stir-fry 3 minutes, or until scallions are tender.
4. In small bowl, whisk together broth, chili paste, and reserved marinade. Pour into pan and bring to a boil. Reduce heat to low, return pork to pan, and cook 1 minute, or until sauce is lightly thickened and pork is heated through.
Makes 4 servings/350 cals, 19g fat per serving.
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Recipe Reprinted by permission.
1. To make the marinade, mix together all the ingredients.
2. Add the pork, toss to coat and leave for 30 minutes.
3. Heat a wok until just smoking. Add the peanut oil, drain the pork and cook with chillies in 2 batches until the pork is well browned, then remove.
4. Reheat wok and stir-fry the garlic, chilli powder and Sichuan pepper for 30 seconds, then add the stock, soy sauce and sugar. Return the pork and chillies to the wok. Cook for another minute to allow the flavours to mingle.
5. To serve, transfer everything but the sauce onto a large plate.
6. Leave sauce on the heat and allow it to reduce slightly, then pour over the pork. Add extra Sichuan pepper and salt if desired. Serve with steamed rice or blanched Chinese broccoli with oyster sauce.