Sichuan Chilli Stir Fry

This recipe is a family favourite and has evolved from a much simpler recipe.  Hope you like it too.


Sichuan Chilli Stir Fry

Sichuan Chilli Stir Fry


  • 500 grams Pork or chicken breast sliced
  • 2 tablespoons Chinese rice wine
  • 2 tablespoons light soy sauce
  • 2 teaspoons sesame oil
  • 1/8 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon chilli powder
  • 2 tablespoons chopped garlic
  • 2 heaped teaspoons cornflour
  • 1/2 cup of water
  • 1 teaspoon grounded Sichuan peppercorns powder
  • Onion cut into wedges
  • Any vegetables you have on hand e.g. carrots, capsicum, beans, shallots, broccoli, cauliflower etc


  1. Marinate your meat in a bowl with 1 tablespoon rice wine, 1 tablespoon soy sauce, sesame oil and salt.  Mix well, cover and refrigerate until ready to cook.  I like to marinate meat for at least 20 minutes before cooking.
  2. Combine remaining rice wine, soy sauce and sugar in another small bowl.  Set aside until the step 7.
  3. Heat about 1 teaspoon of oil in a wok or large frying pan.  When hot, add garlic, grounded Sichuan powder & chilli.  Stir fry for about 30 seconds and adding water if needed to prevent it sticking to bottom of wok/frying pan.
  4. Add your marinated meat and mix well until meat is browned or cooked.
  5. Add your chosen vegetables and mix everything well.  Add about 2 tablespoon of water and cover for 2 minutes.  This will allow the steam from the water to cook the vegetables but still keep it crunchy.  You can leave the lid on longer if you prefer more cooked vegetables.
  6. Add the 1/2 cup of water and mix well.
  7. Add 2 heaped teaspoons of cornflour to the mixture made in Step 2.  Stir to dissolve the cornflour and add to wok/frying pan.
  8. Serve with rice and enjoy.



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