Szchuan Pork Stir Fry

stir fry final

Szchuan Pork Stir Fry

Wok’s cookin’ with Kate? Oooh, the food is better than the jokes! I received a large wok for Christmas and decided to break it out and try my hand at stir frying.  In all, it’s only about 15 minutes of cooking – rice is a bit longer if you do it the traditional way.  I have a nice small rice cooker that makes the rice while I prepped and stir fried. Super easy.

I took a short cut and bought the pre-cut stir fry veggies sold in the produce department at my local grocery.  I used szchuan pepper oil purchased in the chinese food section but you can use other oils. Also used canned water chestnuts and baby corn as my grocery doesn’t get that exotic.

I suggest a peanut oil if not a pepper oil.  Anyone who reads my blog knows that I am all about the heat – so of course, you can leave off the sriracha to keep it less spicy.  Go easy on the fresh ginger as well if you don’t like the bite. Next time I’d like to add cashews and top with fresh crispy sprouts (my grocery didn’t have any.)

SZCHUAN PORK STIR FRY

½ pound pork shoulder steak – cubed

Powdered corn starch

Szchuan pepper oil

Sriracha pepper sauce

Can baby ears of corn

Can water chestnuts

Green onions

Sliced carrots

Peapods

Teaspoon grated ginger

Chopped broccoli

Soy Sauce

½ cup cooked white rice

pork stirfry 1          stirfry 3

  1. Cut the pork steak into small cubes of equal size
  2. Toss pork in corn starch in a small bowl
  3. Heat Wok to high heat
  4. Add tablespoon of szchuan pepper oil
  5. Add pork – cook and stir for about 3 or 4 minutes tossing so cooks on all sides
  6. Add about six drops of sriracha sauce onto the meat as you cook
  7. Remove pork from wok into a small bowl
  8. Add a bit more oil and throw in carrots, peapods, carrots, water chestnuts
  9. Stir in soy sauce – 1/8 cup or 4 tablespoons (if not using soy sauce, use chicken broth
  10. stir for 2 or 3 minutes – vegetables will soften slightly – broccoli will get very green
  11. Add pork back into the wok with vegetables – stirring together with the grated ginger
  12. Add green onions sliced lengthwise into the wok
  13. Squirt a few more drops of Sriracha if you want more heat and a dash more of soy sauce into the mix, cooking for a few more minutes allowing all the flavors to blend
  14. Remove from heat – serve over warm white rice
  15. Garnish with green onion green slices
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About katelacey67

Home cook culinary scientist, fighting the good fight to stay sane and satiated! Always learning and creating in one way or another, but this blog is about my journey to invent new dishes or try variations of recipes - and why not share it with you? Things are heatin' up in Kate's kitchen! View all posts by katelacey67

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