Szechuan Pepper Chicken or Pork Stir Fry
Dive into this delightful Szechuan-inspired stir fry that showcases the robust flavors of tender chicken or pork. Perfectly seasoned with fragrant garlic, zesty ginger, and a hint of heat from bird's eye chili, this dish is a harmonious blend of crunchy Chinese vegetables and savory sauce. Quick to prepare and bursting with flavor, it has rapidly become a beloved staple in our household. Serve it over fluffy fried rice or noodles for a satisfying meal that brings everyone together at the table.
4
Servings
N/A
Calories
12
Ingredients
Ingredients
Chicken thighs or Pork loin
1/2 lb (cubed or cut into thin slices)
Garlic
1 teaspoon (crushed)
Ginger
1 teaspoon (grated)
Dry sherry
1 tablespoon (none)
Dried bird's eye chile
1 (whole)
Black pepper
1/2 teaspoon (freshly ground)
Light soya sauce
1 1/2 tablespoons (none)
Dark soya sauce
1/4 tablespoon (none)
Sesame oil
1 teaspoon (none)
Chicken stock
1/2 cup (none)
Cornflour
1 teaspoon (heaped)
Chinese vegetables
4 cups (prepared (e.g. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn))
Instructions
1
In a bowl, combine the chicken or pork with dry sherry, 1 tablespoon of light soya sauce, and half of the crushed garlic and grated ginger. Sprinkle in the black pepper. Mix well, cover, and refrigerate to marinate for at least 30 minutes, or up to several hours if possible.
2
Prepare your chosen Chinese vegetables by washing and chopping them into bite-sized pieces. You can use a mix of fresh vegetables such as bok choy, bean sprouts, capsicum, onions, broccoli, asparagus, Chinese leaf, and baby corn.
3
Blanche the asparagus and broccoli in boiling water for 2 minutes, then drain and rinse with cold water to maintain their color and crunch.
4
In a separate bowl, combine the remaining garlic and ginger with the dried bird's eye chile, crushed into flakes, to create a fragrant mixture. Add the blanched vegetables.
5
In another mixing bowl, combine the remaining 1/2 tablespoon of light soya sauce, dark soya sauce, and sesame oil with the chicken stock. Gradually stir in the cornflour until fully dissolved to create a thickening sauce.
6
Pour the excess marinade from the meat into the chicken stock mixture, then set it aside.
7
Heat a wok over high heat and add half of the oil. Once hot, add the mixed vegetables and stir fry for 3-4 minutes until they are vibrant and slightly tender. Transfer the vegetables to a warm oven to keep them hot.
8
In the same wok, add the remaining oil. Quickly stir fry the marinated chicken or pork for 1-2 minutes until browned and just cooked through.
9
Pour the prepared sauce into the wok with the meat, stirring constantly until the sauce thickens, about 1 minute.
10
Reintroduce the stir-fried vegetables, tossing everything together to coat in the flavorful sauce.
11
Serve immediately over sticky fried rice or noodles of your choice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Szechuan Pepper Chicken or Pork Stir Fry?
This is a Szechuan-inspired stir fry featuring tender chicken or pork, garlic, ginger, bird's eye chili, and a variety of Chinese vegetables in a savory sauce.
What meats can I use for this recipe?
You can use either chicken thighs, cubed, or pork loin, cut into thin slices.
How long should the meat marinate?
The meat should marinate for at least 30 minutes, though several hours is recommended for better flavor.
What ingredients are in the marinade?
The marinade consists of dry sherry, light soy sauce, crushed garlic, grated ginger, and black pepper.
Which vegetables are recommended for this stir fry?
A mix of bok choy, bean sprouts, capsicum, onions, broccoli, asparagus, Chinese leaf, and baby corn works well.
Do any vegetables need pre-cooking?
Yes, asparagus and broccoli should be blanched in boiling water for 2 minutes before stir-frying.
How do you blanch the vegetables?
Boil them for 2 minutes, then drain and rinse with cold water to keep them crunchy and vibrant.
What provides the heat in this dish?
The heat comes from dried bird's eye chili flakes and freshly ground black pepper.
How do I prepare the dried bird's eye chili?
The chili should be crushed into flakes and mixed with the garlic and ginger.
What is the base of the stir fry sauce?
The sauce is made from light soy sauce, dark soy sauce, sesame oil, and chicken stock.
How is the sauce thickened?
Cornflour is stirred into the sauce mixture until fully dissolved to act as a thickener.
Can I use dry sherry substitutes?
While the recipe calls for dry sherry, you can often substitute it with dry white wine or rice vinegar.
What is the purpose of dark soy sauce in this recipe?
Dark soy sauce provides a deeper color and a more intense savory flavor compared to light soy sauce.
Why is sesame oil used?
Sesame oil is added to the sauce to provide a distinct nutty aroma and flavor.
How long do the vegetables need to be stir-fried?
The mixed vegetables should be stir-fried over high heat for 3 to 4 minutes.
How long should I cook the meat in the wok?
The marinated chicken or pork should be stir-fried quickly for 1 to 2 minutes until browned.
How do I finish the sauce in the wok?
Pour the sauce over the cooked meat and stir constantly for about 1 minute until it thickens.
What is the best way to serve this dish?
Serve the stir fry immediately over sticky fried rice or your choice of noodles.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What should I do with the excess marinade?
The excess marinade from the meat should be poured into the chicken stock mixture before cooking.
How do I keep the vegetables hot while cooking the meat?
Transfer the stir-fried vegetables to a warm oven while you finish cooking the meat and sauce.
Is this a quick recipe to make?
Yes, once the marinating is done, the actual stir-frying process takes less than 10 minutes.
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, though thighs are often preferred for their tenderness in stir-fries.
What if I don't have a wok?
You can use a large, deep skillet or frying pan as a substitute for a wok.
Is this dish suitable for meal prep?
Yes, you can chop the vegetables and marinate the meat in advance to save time.
Can I make this recipe vegetarian?
Yes, by substituting the meat with tofu or seitan and using vegetable stock instead of chicken stock.
What is the consistency of the sauce?
The sauce should be thick enough to coat the meat and vegetables, thanks to the addition of cornflour.
How much garlic and ginger is needed?
The recipe calls for 1 teaspoon of crushed garlic and 1 teaspoon of grated ginger.
What type of chili is used?
The recipe uses one dried bird's eye chili for heat.
Can I add more vegetables?
Absolutely, the recipe is versatile and works well with a variety of crunchy Chinese vegetables.