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Crunchy Szechuan Pork and Carrots

source: vintagekitchennotes.blogspot.com.ar

Yield: Serves 2


Vegetable or light olive oil
2 teaspoons szechuan peppercorns
2 Tbs cornmeal
12 oz. pork tenderloin, cut into bite size pieces
2 medium carrots, cut into sticks
1 small leek, sliced
2 garlic cloves, minced
1 Tbs minced fresh ginger
3 Tbs soy sauce
2 Tbs honey
3 Tbs orange juice
3 Tbs mirin, cooking sake
Chopped green onions or chives, for garnish
2 cups cooked white rice, to serve


1. Heat a wok over low heat, add peppercorns and cook until fragrant, about 1 minutes. Transfer to a mortar, add salt to taste and mash until peppercorns are mixed with the salt. Transfer to a medium bowl, add cornmeal and then add the pork pieces. Coat meat with the peppercorn mixture and reserve.

2. Heat the wok over high heat. Add 2 Tbs and cook carrots and leek until beginning to brown, 3 or 4 minutes. Transfer to a plate and reserve.

3. Add a few more Tbs oil to the wok, add pork and cook until brown, about 5 minutes. Transfer to the plate with the carrots.

4. Add ginger and garlic to the wok, sauté 1 minute and add soy sauce, honey, orange juice and mirin. Cook until sauce is somewhat syrupy. Add meat and vegetables and cook for 1 or 2 minutes.

5. Divide rice between two bowls or plates. Add pork mixture on top, dividing evenly.

6. Granish with green onions and serve.

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