Sichuan pork

Sichuan pork

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The Chinese Moon Festival is the perfect occasion for a sensational dinner!

The ingredient of Sichuan pork

  1. 6 small pieces dried cloud ear mushrooms or 4 dried shiitake mushrooms
  2. 500g pork fillet, sliced, cut into strips
  3. Pinch of salt
  4. 2 green shallots, green part thinly sliced lengthways, white part chopped
  5. 2 tablespoons peanut oil
  6. 1 tablespoon Lee Kum Kee Chili Bean Sauce Toban Djan
  7. 2 garlic cloves, finely chopped
  8. 2 teaspoons fresh ginger, finely chopped
  9. 1 tablespoon Chinese rice wine
  10. 60ml (1/4 cup) Massel chicken style liquid stock
  11. 70g (1/2 cup) canned bamboo shoots, drained, cut into matchsticks
  12. 2 teaspoons white sugar
  13. 2 teaspoons Chinese black vinegar or apple cider vinegar
  14. 1 tablespoon cornflour
  15. 1 tablespoon water, cold
  16. 3 teaspoons light soy sauce
  17. 2 teaspoons Chinese rice wine

The instruction how to make Sichuan pork

  1. Place the mushroom in a heatproof bowl. Cover with boiling water. Set aside for 30 minutes to soak. Drain, then thinly slice.
  2. 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.
  3. Place the green part of shallot in a bowl of iced water for 5-10 minutes, to curl.
  4. 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.
  5. 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 pork

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calories: https://schema.org
calories: NutritionInformation

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