Today is the start of Chinese New Year and to celebrate we have teamed up with our ambassador of Chinese cuisine Ching He Huang.
Sichuan Pork and Baby Courgettes is a great quick recipe to Ring in the Chinese New Year.
Sichuan Pork with Baby Courgettes
Serves 2 as a main or 2-4 to share with other dishes
Preparation time: 5 minutes
Cooking time: 5 minutes
For the Stir-fry:
2 small cloves of garlic, smashed, peeled and roughly chopped
1 inch piece of fresh root ginger, peeled and finely grated
1 large red cayenne chilli, deseeded and sliced
200g baby courgettes, top and tailed, sliced to 0.5cm thick on the angle
2 pieces of organic pork loin, sliced thinly on the angle
few pinches of cracked sea salt
1 tablespoon of cornflour
1 tablespoon groundnut oil
For the Sichuan spicy sauce:
50ml cold water
1 tablespoon chilli bean paste
2 tablespoons Chinkiang black rice vinegar
1 tablespoon low sodium light soy sauce
1 teaspoon soft brown sugar
1 tablespoon cornflour
1 tablespoon Shaosing rice wine or dry sherry
1 teaspoon toasted sesame oil
1. Prepare all the ingredients.
2. In a bowl, add all the ingredients for the Sichuan Spicy sauce. Set aside.
3. Heat a wok over high heat until smoking, then add the groundnut oil.
4. Add the pork slices and stir-fry for less than 1 minute, as it starts to turn brown, add the garlic, ginger, chilli and the baby courgettes and keep stirring for 1 minute until the pork is cooked. Don’t worry if the ingredients catch on the side of the wok, just keep stirring and scrape off some of the burnt flavours on the side of the wok (using a wooden spoon).
5. Once the courgettes have had less than 1 minute in the wok, add the sauce and keep stirring for 1 minute until the courgettes have softened and the sauce has thickened. Then give the dish a final stir then take it off the heat and serve immediately with steamed rice.
For more mouth-watering recipes visit www.chinghehuang.com
Happy Chinese New Year!