Garlic2 small cloves, smashed, peeled and roughly chopped
Ginger1 inch piece of fresh root, peeled and finely grated
Red cayenne chilli1 large, deseeded and sliced
Baby courgettes200g, top and tailed, sliced to 0.5cm thick on the angle
Pork loin2 pieces, organic, sliced thinly on the angle
Sea saltfew pinches
Groundnut oil1 tablespoon
For the Sichuan spicy sauce
Chilli bean sauce [do-ban jian]1 tablespoon
Chinkiang black rice vinegar2 tablespoons
Low sodium light soy sauce1 tablespoon
Soft brown sugar1 teaspoon
Shaosing rice wine1 tablespoon, or dry sherry
Toasted sesame oil1 teaspoon
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.