Chinese food. It’s a staple in most college students lives and something I enjoy cooking once in a while. I’m not talking about your run-of-the-mill stir-fry, or a bit of beef and broccoli. No, this week we are cooking with some heat Sichuan style.
My wife and I love sweet and sour pork and I had planned to make it about a week ago. I made a rookie mistake and didn’t check to see if I had any pineapple - which I didn’t. Time to change gears and whip up something delicious with some of the same ingredients. We also like heat and flavor, so dinner had to have a bit of both. Sichuan pork sounded like a perfect option.
This dish is easiest when prepared with some boneless pork loin or chop. I used the pork loin I had reserved for the sweet and sour. The rest of the ingredients are fairly common except for bamboo shoots and chili paste. I happen to have both of these ingredients in my kitchen and went to work.
The nice thing about most Chinese food is that the ingredients are fresh and cook quickly. Most of the work is in the prep. You have to slice, dice, chop, soak, or marinate much of the time. This dish is no exception - it requires about 30 minutes to prep and 5 minutes to cook. Plan your time wisely and put on the rice before you do most of your prep or you will be waiting an additional 30 minutes for dinner to be ready.
The heat of the dish comes from the chili sauce. I like to use Siracha but I have to be careful not to overdo it. I enjoy a little heat but sometimes I get a bit heavy handed. The recipe in this case is about right for my tastes but if you don’t like heat, I suggest reducing the chili paste to 1 ½ teaspoons. Live, Laugh, Love and Eat Well.
- 1 ¼ pound pork boneless loin or leg
- 2 tsp cornstarch
- ½ tsp salt
- ½ tsp sugar
- ¼ tsp white pepper
- 2 green onions (with tops)
- 1 small green bell pepper
- 1 small red bell pepper
- 1 can (8 ½ oz) sliced bamboo shoots, drained
- 2 TBSP vegetable or peanut oil
- 2 tsp finely chopped garlic
- 1 tsp finely chopped gingerroot
- 2 tsp chili paste
Trim fat from the pork loin; cut pork with grain into 2x1-inch strips. Cut strips across grain into 1/8-inch slices. Stack slices; cut into thin strips. Toss pork, cornstarch, salt, sugar, and white pepper in medium bowl. Cover and refrigerate for 30 minutes.
Cut green onions diagonally into 2-inch pieces. Cut bell peppers into 1/8 inch strips. Cut bamboo shoots lengthwise into thin strips.
Heat wok until very hot. Add oil and tilt wok to coat sides. Add pork, garlic and gingerroot; stir fry about 2 minutes or until pork is no longer pink. Add bell peppers and bamboo shoots; stir fry about 1 minute. Stir in green onions and chili paste.
Serve with rice and mixed vegetables.
You can download the recipe of the week HERE!