Sichuan Pork with Garlic Sprouts Stir-Fry

A savory and flavorful stir-fry featuring tender pork, crisp garlic sprouts, and a touch of heat from chili bean paste. This dish is quick to prepare and packed with umami, perfect for a weeknight dinner.

Prep Time

15 minutes

Total Time

30 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

1 item

Cost

£2.86/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack

Cuisine:

Asian

Main Ingredient:

Pork

Cooking Style:

Quick & Easy•Stir-Fry

Mood:

Spicy

Ingredients

Servings

1lbPork Tenderloin or Shoulder(Thinly sliced against the grain)

£4.50

1lbGarlic Sprouts(Cut into 2-inch segments)

£3.00

1tbspFresh Ginger(Minced)

£0.15

4clovesGarlic(Minced)

£3.00

1tbspDoubanjiang (Chili Bean Paste)(Use less if you prefer a milder dish)

£0.25

2tbspSoy Sauce

£0.10

1tbspShaoxing Rice Wine(Substitute with dry sherry or chicken broth)

£0.20

1tbspCornstarch

£0.05

1tspSugar

£0.01

0.3tspWhite Pepper

£0.02

1tspSesame Oil

£0.10

2tbspVegetable Oil(For stir-frying)

£0.05

Total Cost

£11.43

£2.86 per serving

Instructions

1.
In a bowl, marinate the pork with 1 tablespoon soy sauce, 1 tablespoon Shaoxing rice wine, 1 tablespoon cornstarch, and 1/4 teaspoon white pepper. Mix well and let it sit for at least 15 minutes.
2.
In a separate small bowl, combine the remaining 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 teaspoon sesame oil. Set aside.
3.
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add the marinated pork and stir-fry until lightly browned and cooked through. Remove the pork from the wok and set aside.
4.
Add the remaining 1 tablespoon vegetable oil to the wok. Add the minced ginger and garlic, and stir-fry until fragrant, about 30 seconds.
5.
Add the Doubanjiang (chili bean paste) and stir-fry for another 30 seconds until the oil turns red and fragrant. Be careful not to burn the paste.
6.
Add the garlic sprouts to the wok and stir-fry for 2-3 minutes, or until they are slightly softened but still crisp.
7.
Return the cooked pork to the wok. Pour in the sauce mixture and stir-fry for 1-2 minutes, until the sauce is thickened and evenly coats the pork and garlic sprouts.
8.
Serve immediately over rice.

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My Notes

Nutrition Information

Nutrition per serving (284g)

485 kcal / 2029 kJ

Carbs

14g

5% of RDA

Fat

27g

39% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

6 g

7% of RDA

Sodium

1120 mg

49% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For extra flavor, you can add a splash of dark soy sauce to the sauce mixture for color.

Adjust the amount of chili bean paste to your preference for spiciness.

Ensure your wok or skillet is very hot before adding the pork to get a good sear.

Don't overcrowd the wok. Stir-fry in batches if necessary to ensure even cooking.

Cooking Equipment

Wok or large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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