Sichuan spicy Pork comes from the Sichuan region in China and can be cooked in chilli oil, and lots of added chillies to give it extra kick. This version is a little tame, but feel free to add extra spice.

Prep time: 20mins
Cooking Time: 15mins

You Will Need:
75g Cashew Nuts
700g Pork
3tbsp Groundnut Oil
1 Red Bell Pepper
1 Yellow Bell Pepper
100g Bean sprouts
2 Carrots
4 Cloves Garlic
2 slices of ginger
Pak Choy

Plenty of Red chilli flakes
3tbsp Soy sauce
2tbsp Rice wine vinegar
Star Anise / otherwise five spices will do
3tbsp Sesame Paste / Smooth Peanut Butter (optional)

To serve:
700g Thin Rice Noodles
Chopped Spring Onions to serve (optional)
1 Tbsp Soy Sauce (optional)


1. Cut up pork into bite-sized chunks. Prepare all the vegetables too, cutting up however you like them.



2. Dry-fry the cashew nuts in a wok, and keep them moving until golden brown. Place them aside, put groundnut oil into pan, and put the pork straight into the pan to fry until brown.



3. Add garlic and ginger now, with chilli flakes and star anise. And stir-fry for 1 minute, then add all the other vegetables and add soy sauce and rice vinegar.



4. Place a second Wok on heat and add more groundnut oil. Add the stems to your pak choy into the wok and fry for no longer than 3 minutes, keep an eye on your other pan with the stir fry, after they are done add into the stir fry.


5. Add rice noodles to the second wok that had the pak choy in, fry for 1-2 minutes, and add soy sauce.

6. Add the pak choy leaves to the stir-fry for the last minute, or fry them separate to serve.


As I Serve it...


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