The Chinese Moon Festival is the perfect occasion for a sensational dinner!
The ingredient of Sichuan pork
- 6 small pieces dried cloud ear mushrooms or 4 dried shiitake mushrooms
- 500g pork fillet, sliced, cut into strips
- Pinch of salt
- 2 green shallots, green part thinly sliced lengthways, white part chopped
- 2 tablespoons peanut oil
- 1 tablespoon Lee Kum Kee Chili Bean Sauce Toban Djan
- 2 garlic cloves, finely chopped
- 2 teaspoons fresh ginger, finely chopped
- 1 tablespoon Chinese rice wine
- 60ml (1/4 cup) Massel chicken style liquid stock
- 70g (1/2 cup) canned bamboo shoots, drained, cut into matchsticks
- 2 teaspoons white sugar
- 2 teaspoons Chinese black vinegar or apple cider vinegar
- 1 tablespoon cornflour
- 1 tablespoon water, cold
- 3 teaspoons light soy sauce
- 2 teaspoons Chinese rice wine
The instruction how to make Sichuan pork
- Place the mushroom in a heatproof bowl. Cover with boiling water. Set aside for 30 minutes to soak. Drain, then thinly slice.
- Meanwhile, for the marinade, combine all the ingredients in a bowl. Add the pork and salt and stir to combine. Cover. Set aside for 20 minutes to marinate.
- Place the green part of shallot in a bowl of iced water for 5-10 minutes, to curl.
- Heat a wok over high heat. Add the oil and swirl to coat. Heat until smoking. Cook the pork, stir-frying occasionally, for 3 minutes or until golden. Use a slotted spoon to transfer to a plate. Add the toban djan to the wok. Stir-fry for 30 seconds. Add the garlic, ginger and white part of the shallot. Stir-fry for 1 minute or until aromatic.
- Return pork to the wok. Pour the wine around the edge of the wok. Add the stock, mushroom and bamboo shoots. Allow to simmer for 1-2 minutes or until thickened. Season with the sugar and vinegar. Sprinkle with the curled green shallot and serve with steamed buns.
Nutritions of Sichuan porkcalories: