Sichuan Pork with Peppers, Green Beans and Cashews

By Mike Yarmish Published: December 17, 2012

Cuisine: ,   |  Course: , ,

This spicy classic from Sichuan is very easy and quick to make. That's the main reason why I love stir fries and cook them often. Besides, you can make it with different sauces and ingredients to get a great depth of flavor. My recipe is a modification of Grace Young's recipe SIchuan Pork with Peppers and Peanuts from Stir-Frying To The Sky's Edge cookbook.

  • Serves: 2-3 Servings
  • Prep: 15 mins
  • Cook: 10 mins
  • Ready In: 25 mins



  1. In a bowl combine the pork, egg white, 1 tbsp of the wine, cornstarch, the 2 teaspoons minced garlic, sugar, 1/2 tsp of the salt, and 1/2 tsp of the pepper. Stir to combine.
  2. In a small bowl combine the soy sauce, vinegar and the remaining wine.
  3. Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
  4. Swirl in 1 tbsp of the oil, add the red onions and the remaining 1 tbsp of sliced garlic. Using a metal spatula stir fry for 1 minute or until the onion wilts. Push the onion mixture to the sides of the wok, carefully add the pork, and spread it evenly in one layer. Cook undisturbed for 1 minute or just until it begin to burn. Add the chili sauce and stir-fry 2 minutes or until the pork is lightly browned but not cooked through. Transfer the mixture to a plate.
  5. Swirl the remaining 1 tbsp oil into the wok. Add the bell peppers, 1/2 tsp salt and 1/2 tsp pepper, reduce heat to medium and stir-fry for 1 to 2 minutes. Add the green beans and stir fry for 1 to 2 minutes more. Return the pork into the wok, turn heat to high, swirl the wine mixture into the wok, and stir fry 1 to 2 minutes or until the pork is just cooked through. Stir in the cashews and serve.


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