With that clear I made a deal with myself to try to go back to the days when I decided to cook different recipes everyday, so that I would have new things to post while eating and investigating new flavors. Or not so new: Let’s just say they are new recipes, those forever in the to-try list.
Crunchy Szechuan Pork and Carrots
Yield 2 servings
When using a wok always add oil or liquids around the edges, so they reach the middle already hot.
- Vegetable or light olive oil
- 2 teaspoons szechuan peppercorns
- 2 Tbs cornmeal
- 12 oz. pork tenderloin, cut into bite size pieces
- 2 medium carrots, cut into sticks
- 1 small leek, sliced
- 2 garlic cloves, minced
- 1 Tbs minced fresh ginger
- 3 Tbs soy sauce
- 2 Tbs honey
- 3 Tbs orange juice
- 3 Tbs mirin, cooking sake
- Chopped green onions or chives, for garnish
- 2 cups cooked white rice, to serve
- Heat a wok over low heat, add peppercorns and cook until fragrant, about 1 minutes.
- Transfer to a mortar, add salt to taste and mash until peppercorns are mixed with the salt.
- Transfer to a medium bowl, add cornmeal and then add the pork pieces.
- Coat meat with the peppercorn mixture and reserve.
- Heat the wok over high heat.
- Add 2 Tbs oil and cook carrots and leek until beginning to brown, 3 or 4 minutes. Transfer to a plate and reserve.
- Add a few more Tbs oil to the wok, add pork and cook until brown, about 5 minutes. Transfer to the plate with the carrots.
- Add ginger and garlic to the wok, sauté 1 minute and add soy sauce, honey, orange juice and mirin. Cook until sauce is somewhat syrupy.
- Add meat and vegetables and cook for 1 or 2 minutes.
- Divide rice between two bowls or plates. Add pork mixture on top, dividing evenly.
- Garnish with green onions and serve.
adapted from 200 Recetas Para Wok, by Marina Filipelli