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Sichuan pork with capsicum

A recipe from the Good Food collection.


Sichuan pork with capsicum
Sichuan pork with capsicum
1½ tablespoons cornflour
1 tablespoon Sichuan peppercorns, ground
2 egg whites, beaten
500 g pork fillet, thinly sliced
2 tablespoons peanut oil, plus 1 teaspoon, extra
1 red capsicum, thinly sliced
2 spring onions, sliced into 3 cm lengths
2 teaspoons chilli oil
4 star anise
2 cloves garlic, crushed
2 teaspoons finely chopped fresh ginger
2 tablespoons oyster sauce
2 tablespoons Chinese rice wine
2 tablespoons soy sauce
½ teaspoon sesame oil
2 teaspoons sugar


1. Place the cornflour, peppercorns, egg whites and ½ teaspoon salt in a bowl. Mix well, then add the pork and toss to coat.

2. Heat a wok until very hot, add 1 teaspoon peanut oil and swirl to coat. Add the capsicum and spring onion, and stir-fry for 1 minute. Remove from the wok.

3. Add 1 tablespoon peanut oil to the wok and swirl to coat. Add half the pork and stir-fry for 2 minutes, or until sealed. Remove. Repeat with the remaining oil and pork.

4. Add the chilli oil to the wok and swirl to coat. Add the star anise and stir-fry for 30 seconds, then add the garlic and ginger, and stir-fry for another few seconds.

5. Combine the oyster sauce, rice wine, soy sauce, sesame oil and sugar, add to the wok and cook for 30 seconds. Return the pork to the wok and stir-fry for 1 minute, then stir in the vegetables and serve.

Main ingredient:
Lunch, Main-course


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