Sichuan Chilli Stir Fry
This recipe is a family favourite and has evolved from a much simpler recipe. Hope you like it too.
Ingredients:
- 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
Steps:
- 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.
- Combine remaining rice wine, soy sauce and sugar in another small bowl. Set aside until the step 7.
- 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.
- Add your marinated meat and mix well until meat is browned or cooked.
- 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.
- Add the 1/2 cup of water and mix well.
- Add 2 heaped teaspoons of cornflour to the mixture made in Step 2. Stir to dissolve the cornflour and add to wok/frying pan.
- Serve with rice and enjoy.