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When using a wok always add oil or liquids around the edges, so they reach the middle already hot.

Crunchy Szechuan Pork and Carrots


Description

When using a wok always add oil or liquids around the edges, so they reach the middle already hot.


Scale

Ingredients

  • Vegetable or light olive oil
  • 2 teaspoons szechuan peppercorns
  • Salt
  • 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)

Instructions

  1. Heat a wok over low heat, add peppercorns and cook until fragrant, about 1 minutes.
  2. Transfer to a mortar, add salt to taste and mash until peppercorns are mixed with the salt.
  3. Transfer to a medium bowl, add cornmeal and then add the pork pieces.
  4. Coat meat with the peppercorn mixture and reserve.
  5. Heat the wok over high heat.
  6. Add 2 Tbs oil and cook carrots and leek until beginning to brown, 3 or 4 minutes. Transfer to a plate and reserve.
  7. 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.
  8. 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.
  9. Add meat and vegetables and cook for 1 or 2 minutes.
  10. Divide rice between two bowls or plates. Add pork mixture on top, dividing evenly.
  11. Garnish with green onions and serve.

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