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© 2018 Ching He Huang. All rights reserved.

Sichuan Pork With Baby Courgettes

Serves : 2 Preparation 5 mins Cooking 5 mins Total 10

Nutrition facts: 489.00 calories 40.40g protein 26.80g carbs 6.40g sugars 24.70g fat 7.70g 2.30g fibre 1047.00mg sodium

For the stir-fry: 2 small cloves, smashed, peeled and roughly chopped Garlic 1 inch piece of fresh root, peeled and finely grated Ginger 1 large, deseeded and sliced Red cayenne chilli 200g, top and tailed, sliced to 0.5cm thick on the angle Baby courgettes 2 pieces, organic, sliced thinly on the angle Pork loin few pinches Sea salt 1 tablespoon Cornflour 1 tablespoon Groundnut oil For the Sichuan spicy sauce: 50ml Cold water 1 tablespoon Chilli bean sauce [do-ban jian] 2 tablespoons Chinkiang black rice vinegar 1 tablespoon Low sodium light soy sauce 1 teaspoon Soft brown sugar 1 tablespoon Cornflour 1 tablespoon, or dry sherry Shaosing rice wine 1 teaspoon Toasted sesame oil A fast warming dish for a cold day.

Sichuan Pork With Baby Courgettes

Serves : 2
Preparation time 5 Minutes
Cooking time 5 Minutes

per serving

Cals

489.00

Protein (g)

40.40

Carbs (g)

26.80

Sugars (g)

6.40

Fat (g)

24.70

Sat Fat (g)

7.70

Fibre (g)

2.30

Sodium (mg)

1047.00

pork

Source from

Ching He Huang Web Site

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About the recipe

A fast warming dish for a cold day.

For the stir-fry

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. Donâ€™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.

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For the stir-fry

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