Sichuan pork stir-fry recipe

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  • Healthy
  • Low-fat
serves: 4
Cooking: 20 min
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  • Pork combines really well with the toasted cashews and mild chilli heat in this quick-to-prepare dinner dish


    • 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


    • 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.

    • Add the chilli, garlic and white part of spring onions to the wok and stir-fry for 3 mins until seared.

    • Return the pork to the wok with the soy sauce, cashews and green part of spring onions. Heat through for 30 secs.

    • Serve immediately with plain white rice.

    Top tip for making Sichuan pork stir-fry

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

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