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For the stir-fry:
2 small cloves, smashed, peeled and roughly chopped Garlic1 inch piece of fresh root, peeled and finely grated Ginger1 large, deseeded and sliced Red cayenne chilli200g, top and tailed, sliced to 0.5cm thick on the angle Baby courgettes2 pieces, organic, sliced thinly on the angle Pork loinfew pinches Sea salt1 tablespoon Cornflour1 tablespoon Groundnut oil
For the Sichuan spicy sauce:
50ml Cold water1 tablespoon Chilli bean sauce [do-ban jian]2 tablespoons Chinkiang black rice vinegar1 tablespoon Low sodium light soy sauce1 teaspoon Soft brown sugar1 tablespoon Cornflour1 tablespoon, or dry sherry Shaosing rice wine1 teaspoon Toasted sesame oilA fast warming dish for a cold day.
Garlic -
2 small cloves, smashed, peeled and roughly chopped
Ginger -
1 inch piece of fresh root, peeled and finely grated
Red cayenne chilli -
1 large, deseeded and sliced
Baby courgettes -
200g, top and tailed, sliced to 0.5cm thick on the angle
Pork loin -
2 pieces, organic, sliced thinly on the angle
Sea salt -
few pinches
Cornflour -
1 tablespoon
Groundnut oil -
1 tablespoon
For the Sichuan spicy sauce
Cold water -
50ml
Chilli bean sauce [do-ban jian] -
1 tablespoon
Chinkiang black rice vinegar -
2 tablespoons
Low sodium light soy sauce -
1 tablespoon
Soft brown sugar -
1 teaspoon
Cornflour -
1 tablespoon
Shaosing rice wine -
1 tablespoon, or dry sherry
Toasted sesame oil -
1 teaspoon
Steps
Prepare all the ingredients.
In a bowl, add all the ingredients for the Sichuan Spicy sauce. Set aside.
Heat a wok over high heat until smoking, then add the groundnut oil.
Add the pork slices and stir-fry for less than 1 minute, as it starts to turn brown, add the garlic, ginger, chilli and the baby courgettes and keep stirring for 1 minute until the pork is cooked. Don’t worry if the ingredients catch on the side of the wok, just keep stirring and scrape off some of the burnt flavours on the side of the wok (using a wooden spoon).
Once the courgettes have had less than 1 minute in the wok, add the sauce and keep stirring for 1 minute until the courgettes have softened and the sauce has thickened. Then give the dish a final stir then take it off the heat and serve immediately with steamed rice.