Recipe: Tasty Szechuan pepper Pork and vegetables

Szechuan pepper Pork and vegetables. Free UK Delivery on Eligible Orders Check Out Szechuan Pepper On eBay. See recipes for Szechuan pepper Pork and vegetables too. Combine all ingredients except pork neck.

A simple but fiery pork stir fry with tongue-tingling sichuan peppercorns and bright fresh herbs to balance it out. Szechuan pork stir fry is a quick and easy weeknight dinner, with tender pork loin, crispy vegetables, and a savory, spicy sauce. Cut pork into small thin slices. You can cook Szechuan pepper Pork and vegetables using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Szechuan pepper Pork and vegetables

1. You need 2-1/2 pounds of pork loin back rib.
2. It's 2 pounds of mixed vegetables.
3. It's 1/4 cup of oil.
4. It's 1 teaspoon of salt.
5. It's 1 teaspoon of Szechuan pepper, or black pepper.
6. It's 1/2 teaspoon of granulated garlic powder.

Transfer the pork shreds to a larger bowl, add sugar, salt, white pepper, light soy sauce, water and cooking wine. Once the pork mince is cooked add the pepper, sesame/soy sauce mixture and sugar. Mix well and add some water to thin the sauce. Taste and correct the seasoning - you may want more chilli or soy, but if the flavour is too strong, add more water.

Szechuan pepper Pork and vegetables instructions

1. Heat oil.
2. Cut the boneless back ribs and put into hot oil and sear each side.
   
3. Cook on high heat hopefully its going to stick a bit. When the meat is done remove from the oil.
   
4. Steam the vegetables and add to the oil steaming can be done as you sear the pork. Make sure to add some liquids of the vegetables to the pan to deglaze it..
5. When the vegetables are to your doneness and the pan is delazed add meat back on top of vegetables and serve I hope you enjoy!.

Now stir in the spring onions, the hot rice noodles and serve. Add the pork mince and fry for a few mins, breaking up into small pieces with the back of a spoon. When the meat is cooked through, tip onto a plate. In this Szechuan dish, pork is first simmered in a broth of water, rice wine, and ginger and then stir-fried along with vegetables like leeks and red bell pepper, chili paste, sweet bean paste, and dark soy sauce. Remove the crispy pork belly from the wok and set aside.