Sichuan Pork with Capsicum Recipe is a side dish cooked mainly in rural Western India. Simple to make and a good accompaniment to griddled breads. Serve hot or cold. Flavor of Asian.
1 1/2 tablespoons cornflour
1 tablespoon Sichuan peppercorns, ground
2 egg whites, beaten
500 g (1lb) pork fillet, thinly sliced
2 tablespoons peanut oil, plus 1 teaspoon, extra
1 red capsicum, thinly sliced
2 spring onions, sliced into short 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
1/2 teaspoon sesame oil
2 teaspoons sugar
Place the cornflour, the peppercorns, the egg whites and add 1/2 teaspoon salt in a bowl.
Mix them well, then add the pork and toss to coat.
Heat a wok until it becomes hot, then add 1 teaspoon peanut oil and swirl to coat the base and side of the wok with oil. Then add the capsicum and the spring onion and stir-fry for about 1 minute or so and then remove from the wok.
Add 1 tablespoon of peanut oil to the wok and swirl to coat the base and side of the wok. Then add half the pork and stir-fry for about 2 minutes and then remove, and repeat with the remaining oil and the pork.
Add the chilli oil to the wok and swirl to coat.
Add the star anise and stir-fry for about 30 seconds or so, then add the garlic and the ginger and stir-fry for another few seconds.
Combine the oyster sauce, the rice wine, the soy sauce, the sesame oil and the sugar, then add to the wok and cook for about 30 seconds.
Return the pork to the wok and stir-fry for about 1 minute, then stir in the vegetables and serve.
|Sichuan Pork with Capsicum Recipe|