Szechuan Pork Stir Fry (spicy)
Spicy and wonderfully flavored, this pork dish comes together fast and is great for weekday meals. With carrots, ginger, honey and orange juice, you can have it ready in 30 minutes!
Servings 2 servings
Ingredients
- 2 teaspoons Szechuan peppercorns
- ½ teaspoon salt
- 2 tablespoons cornmeal
- 12 ounces pork tenderloin cut into bite-size pieces
- 5 tablespoons vegetable oil (I use sunflower oil)
- 2 medium carrots cut into sticks
- 1 small leek sliced
- 1 tablespoon minced fresh ginger
- 2 garlic cloves minced
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 3 tablespoons orange juice
- 3 tablespoons mirin (cooking sake)
- 2 cups cooked white rice to serve (I use Jazmin rice)
- 2 tablespoons chopped green onions for garnish
Instructions
- Heat a wok over low heat, add 2 teaspoons Szechuan peppercorns and cook until fragrant, about 1 minute. Transfer to a bowl, add ½ teaspoon salt to taste and lightly mix. You can mash it with the back of a spoon to extract more flavor.
- Transfer to a medium bowl, add 2 tablespoons cornmeal and 12 ounces pork tenderloin, cut into bite-sized pieces. Coat meat with the peppercorn mixture and reserve.
- Heat the wok over high heat. Add 2 tablespoons oil around the edges and cook 2 medium carrots in bite size pieces and 1 small leek, coarsely chopped until beginning to brown, 3 or 4 minutes. Transfer to a plate and reserve.
- Add about 3 tablespoons oil to the wok, add pork and cook until brown, about 5 minutes. Transfer to the plate with the carrots.
- Add 1 tablespoon minced fresh ginger and 2 garlic cloves, minced, to the wok and sauté 1 minute. Add 3 tablespoons soy sauce, 2 tablespoons honey, 3 tablespoons orange juice and 3 tablespoons mirin. Cook until the sauce is somewhat syrupy.
- Add the pork pieces and vegetables back to the wok and cook for 1 or 2 minutes, stirring to coat.
- Divide 2 cups cooked white rice between two bowls or plates. Add pork mixture on top, dividing evenly. Garnish with 2 tablespoons chopped green onions and serve.
Notes
When using a wok always add oil or liquids around the edges, so they reach the middle already hot.
Seasonings: taste and adjust to your palate.
Other vegetables: use strips of red and green peppers, green beans, and onions instead of leeks.
