Szechuan stir-fry with jasmine rice

Continuing my supermarket adventures #firstworldproblems, I went there with the intention of surprising the boyfriend with a quick wok dish for dinner, pork chow mein. The trouble is, in the Migros I went to, they did not have three of the five main ingredients. I had my heart set on a pork dish in the wok, so I searched through my trusted Jamie Oliver 20 minute meals app and found the recipe for a Szechuan stir-fry. Before you get all excited: it took more than 20 minutes, and it was not really Szechuan stir-fry, as it did not have any Szechuan peppercorns. But it was spicy and tasty.

The recipe here is slightly modified from what Jamie suggests: I obliterated any mention of coriander and reduced the amount of chillies not to obliterate our digestive system.

Ingredients (serves 2)

350-400 g pork fillet (the best you can afford), cut in small pieces
2 garlic cloves, minced
2 cm piece fresh ginger, minced
1 chilli, sliced; use seeds at your own risk
1 small bunch spring onions, sliced
1 red pepper, thinly sliced
50 g unsalted peanuts
1/2 teaspoon cornflour
2 teaspoons sweet chilli sauce
vegetable oil
soy sauce

150 g of jasmine rice and someone who can cook it


Once all the vegetables are chopped, start the rice.

Heat the wok to moderately high heat. Dry roast the peanuts and set to the side. Mix two tablespoons soy sauce with the sweet chilli sauce and cornflour; set to the side.

Add some oil to the wok and add the pork. Stir fry for a couple of minutes. Add ginger and garlic, being careful that they do not burn. Add red pepper and spring onions and stir fry for a couple of minutes more. Add the sauce.

Serve over the rice and sprinkle with peanuts.

Burn, burn, burn, that ring of fire...

Burn, burn, burn, that ring of fire…


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