Get ready to embark on a culinary adventure that will transport your senses straight to the heart of Szechuan province! This electrifying stir fry combines tender pork, crisp green beans, and the legendary numbing spice of Szechuan peppercorns in a dish that's guaranteed to make your dinner table sizzle with excitement. Whether you're a spice enthusiast or just looking to break out of your cooking comfort zone, this recipe promises a flavor explosion that will leave you craving more with every single bite.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Szechuan
Serves: 4 servings
Ingredients
- 1 pound pork tenderloin, sliced
- 2 cups green beans, trimmed
- 3 tablespoons soy sauce
- 1 tablespoon Szechuan peppercorns
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
Instructions
- Prepare ingredients by slicing pork tenderloin into thin, uniform strips against the grain, ensuring pieces are approximately 1/4 inch thick for quick and even cooking.
- Trim green beans by removing stem ends and cutting into 2-inch lengths, ensuring consistent size for uniform cooking.
- Crush Szechuan peppercorns using a mortar and pestle or the flat side of a knife to release their intense, numbing flavor and aromatic oils.
- Mince garlic cloves finely, creating a paste-like consistency to distribute flavor evenly throughout the stir fry.
- Heat vegetable oil in a large wok or heavy-bottomed skillet over high heat until it shimmers and begins to smoke slightly.
- Add sliced pork to the hot oil, spreading pieces in a single layer to ensure proper searing and caramelization, cooking for 2-3 minutes until edges turn golden brown.
- Push pork to one side of the wok and add green beans, stir-frying for 2-3 minutes until they become bright green and slightly tender-crisp.
- Incorporate minced garlic and crushed Szechuan peppercorns, stirring quickly to prevent burning and distribute aromatics.
- Pour soy sauce over the mixture, tossing everything together to coat evenly and create a glossy, savory coating.
- Cook for an additional 1-2 minutes, ensuring pork is fully cooked and green beans maintain a crisp texture.
- Remove from heat and transfer to a serving platter, allowing the dish to rest for 1-2 minutes to let flavors meld together.
- Serve immediately, garnishing with additional crushed Szechuan peppercorns or chopped green onions if desired.
Tips
- Mise en Place is Key: Prepare all ingredients before you start cooking. Stir frying happens quickly, so having everything chopped and ready goes a long way.
- High Heat is Essential: Ensure your wok or skillet is smoking hot before adding ingredients. This guarantees that perfect sear and prevents soggy, steamed food.
- Don't Overcrowd the Pan: Cook in batches if necessary. Overcrowding leads to steaming instead of searing, which means less flavor and less texture.
- Slice Meat Against the Grain: This ensures tender, easy-to-chew meat that absorbs the marinade beautifully.
- Keep Ingredients Moving: Constant stirring prevents burning and ensures even cooking. A quick toss every 30 seconds is your secret weapon.
- Fresh Szechuan Peppercorns Make a Difference: If possible, use freshly ground peppercorns for maximum flavor and that signature numbing sensation.
- Let the Dish Rest: Allowing the stir fry to sit for a minute after cooking lets the flavors meld and intensify, creating a more cohesive dish.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 28g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 75mg
