Pork Szechwan

Posted by Patrick
October 12, 2008

This is an easy version of a Szechwan, although I don’t think it is particularily authentic. It will work well with almost any protein. When I make it, I leave out the red pepper flakes and because of that, the kids love it.  For a more authentic flavor, the red pepper flakes are a must, and I might even add some chili oil to it. This dish takes practice to get the sauce coinsistency right.  There is a fine balance between the amount of egg mixture you have and the amount of oil you use. You need enough of both to have some sauce, but not too much, but at the same time, too much oil will leave it greasy, and not enough will make it a pasty mess.

Obviously this is a stir fry so get all ingredients prepped ahead of time. The total cooking time is about 5 minutes, so start your rice beforehand.

Ingredients

Directions

  1. Mix pork, half of the minced garlic, 2T of soy sauce, egg, cornstarch, and sherry in a bowl and set aside.
  2. Mix 2T soy sauce and vinegar in a small bowl and set aside.
  3. Heat oil to hot, but not smoking.
  4. Add pork mixture, stir-fry until the pork loses pinkness, about 2 to 3 minutes.
  5. Remove pork mixture from pan using a strainer.
  6. Leave 1 T oil behind, if there is not enough, add some to the pan.
  7. Add green peppers, red pepper flakes, remaining garlic, and onions. Stir fry 1 minute.
  8. Return pork to the pan, and add the vinegar mixture. Stir-fry 1 minute.
  9. Serve immediately.
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Pat's Corner

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Comment by tom on December 15, 2008 @ 12:18 pm

This recipe looks awesome. I’m going to give it a try when I go to my parents next week. Do you have any suggestions for substitutions for the Sherry just in case they don’t have any?

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