Search

Sichuan pork stir-fry

(79 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Sichuan Pork Stir fry
Sichuan Pork Stir fry
  • Serves: 4

  • Cooking time:

Pork combines really well with the toasted cashews and mild chilli heat in this quick-to-prepare dinner dish

Ingredients

  • 450g (1lb) pork, cubed
  • 1 whole dried chilli, crushed
  • 3 garlic cloves, sliced
  • 1 bunch spring onions, white and green part separated, sliced
  • 5tbsp soy sauce
  • Handful cashew nuts, toasted

Dry-roast the cashews in a pan, or use roasted salted cashews - but rinse off the salt first.

Method

  1. Heat a wok or large frying pan. When really hot, add 1tbsp oil and the pork and stir-fry until browned. Remove from the pan and keep warm.
  2. Add the chilli, garlic and white part of spring onions to the wok and stir-fry for 3 mins until seared.
  3. Return the pork to the wok with the soy sauce, cashews and green part of spring onions. Heat through for 30 secs.
  4. Serve immediately with plain white rice.

Your rating

Average rating

  • 3
(79 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99