It will stop it from sticking to the skillet and burning in 2 seconds.Īctually, that’s a general stir frying tip. It takes a mere 2 ½ – 3 minutes, faster than using a wok.īecause of this extreme high heat cooking – that skillet gets stinking hot – the one tip I have for this stir fry is to chop rather than grate / mince the ginger and garlic. Unlike most of my stir fries, I like to cook this in a cast iron skillet so you can spread the beans out to char them. Steamed beans vs charred green beans is simply no contest! Char any vegetable, and you take it from bland to amazing. The reason this recipe gets away with such a simple sauce is because of this – the charred green beans. The sauce for this Pork Stir Fry with Green Beans only has 4 ingredients in it:Ĭhinese cooking wine (see recipe notes for subs)Ĭhilli Garlic Sauce (for spice / vinegar / general Asian tasty flavour – see notes for subs) This Pork Stir Fry is a quick and easy ground pork recipe with big flavours! In fact, if you have pork mince (that’s ground pork to those of you in Canada and the States!) and beans, there’s every possibility you have everything you need to make this right now. It packs a similar flavour punch, and it still has the signature charred green beans, but I pick up everything from the supermarket. This Pork Stir Fry with Green Beans recipe is a slightly simplified version of the authentic Szechuan version. And here are a couple of recipes from my most trusted Chinese cooking blogs – Woks of Life and Omnivore’s Cookbook. If the full blown Szechuan version is what you’re after, you’ll need a couple of speciality ingredients requiring a trip to the Asian grocery store – Szechuanpicked mustard greens (Sui Mi Ya Cai), Szechuan peppercorns, dried chillies. Chopped green beans cooked over high heat until blistered, then stir fried with a spicy intense flavoured sauce and pork. If you’ve ever been to a Chinese Szechuan restaurant, you might be familiar with a green bean and pork stir fry which is a firm favourite among spicy Asian food lovers. Don’t skip the charring of the beans, it’s the defining feature of this stir fry! Made with ground pork, this recipe is a simplified version of the popular Szechuan Stir Fried Green Beans with Minced Pork. You can use either for this dish.A Pork Stir Fry with Green Beans that packs an amazing flavour punch for something with so few ingredients! You’ll love how it’s eaten with a spoon, and that it takes just over 10 minutes to make. The red are stronger in flavour, but the green have more of a numbing effect. You can buy red or green szechuan peppers. You can buy them in most larger supermarkets, and when ground up they have a highly floral and citrusy scent. They give a tingly-numbing effect on the tongue when eaten (which goes away pretty quickly). Szechuan or Sichuan peppercorns are actually berries from a type of prickly ash tree, rather than pepper. □ What are Szechuan Peppercorns? Szechuan Peppercorns For frying:Ĭhilli Bean Paste - known as toban djan or doubanjiang – if you can’t find this, you can replace with Gochujang (a Korean Chilli paste that’s little sweeter, but still good), or at a push, hoisin sauce mixed with a good pinch of chilli flakes. I recommend using chicken thighs for this recipe as they stay tender when you shallow fry them after marinating however you can replace with Chicken breast if you prefer. □ What do we need?įull recipe with detailed and measurements at the end of this post. It's when they're chopped and those chilli seeds are released that the heat level starts to increase!!įor my recipe, I'm leaving most of the chillies whole and just chopping up a few of them. However, if you leave them whole, they don't actually add too much heat anyway. I'm going a fair bit lighter on the chillies for my recipe. Often the chicken is deep-fried (I shallow-fry mine) and the amount of dried chillies in the dish tends to far outweigh the amount of chicken. Originating in Chongqing (in Southwest China) it's a hugely popular dish. Szechuan chicken, also known as Sichuan chicken, Mala Chickenor Laziji, is a beautifully spiced stir-fried chicken dish, usually served dry, rather than saucy, and characterised by the use of Szechuan peppercorns and lots of dried red chillies. If you like heat you're gonna love this one! Not for the faint-hearted, this Spicy Szechuan chicken stir fry is made with Szechuan (Sichuan) peppers for that tongue-tingling heat.
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